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Chocolate & Vanilla Cheesecake
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The cocoa in this cheesecake makes a cheesecake to die for. Sounds complicated, but it is not. You will be a star when you serve this one.
24 ounces cream cheese, softened
3/4 cup sugar
1/2 cup sour cream
2 teaspoons vanilla
3 tablespoons flour
3 eggs
COCOA MIXTURE:
1/4 cup cocoa
1/4 cup sugar
1 tablespoon vegetable oil
1/2 teaspoon vanilla extract
GRAHAM CRUST:
1 cup graham cracker crumbs
2 tablespoons sugar
1/4 cup butter, melted
PREPARE GRAHAM CRACKER CRUST.
Mix cracker crumbs, sugar & melted butter. Press mixture onto the bottom and ½ inch up the sides of a 9 inch springform pan. Bake at 350° for 8 to 10 minutes. Cool.
CHEESECAKE:
Combine cream cheese, 3/4 cup sugar, sour cream & 2 teaspoons vanilla in a large bowl; beat on medium speed until smooth. Add flour, 1 tablespoon at a time, blending well. Add eggs; beat well.
COCOA MIXTURE:
Combine cocoa and 1/4 cup sugar in small bowl. Add oil and ½ teaspoon vanilla. Add 1-1/2 cups of the cream cheese mixture; mix until well blended. Spoon plain and chocolate mixtures alternately into prepared crust, ending with dollops of chocolate on top; gently swirl with knife for marbled effect.
Bake at 450° for 10 minutes; do not open the oven door; decrease temp. to 250° and continue to bake for 30 minutes.
Turn off the oven. Leave the cheesecake in the oven for 30 minutes without opening the door. Remove from oven. Loosen cake from side of pan. Cool completely. Chill thoroughly.
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