Chocolate Marble Cheesecake

Chocolate Crumb Crust

1-1/2 cups vanilla wafer crumbs (about 45 wafers)
1/2 cup Confectioners' sugar
1/3 cup cocoa
1/3 cup melted butter

Preparation -
Combine the vanilla wafer crumbs, Confectioners' sugar, cocoa, and melted butter. Press the mixture onto the bottom of 9" springform pan.

Filling

1/4 cup cocoa powder
1/4 cup butter or margarine - melted
4 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
4 eggs
1 T. vanilla
1/3 cup flour

Preparation -
In a small bowl, combine the cocoa and butter. Mix until smooth, then set aside. In a large bowl, beat the cream cheese until fluffy. Gradually add the sweetened condensed milk, beating until smooth. Beat in the eggs and vanilla, then add the flour. Measure 1-1/2 cups batter into a medium bowl. Beat in the cocoa mixture. Spoon half of the vanilla batter over the prepared crust. Add half of the chocolate batter, in dollops. Repeat, ending with the chocolate batter. With a knife, cut through batter to lightly swirl the chocolate through the vanilla. Bake in a preheated oven at 300º for 50 to 60 minutes or until the center is set. Remove from the oven to a wire rack. With a thin knife, loosen the cake from the side of the pan. Cool completely, then remove the side of pan. Refrigerate for several hours before serving.

Wilton 9-in. Nonstick Avanti Glass Bottom Springform Pan

Wilton 9-in. Glass Bottom Springform Pan
The bottom of this springform pan is made of glass... it doubles as a serving piece for your cheescake or other baked dessert. Commercial-weight construction helps prevent warping and distributes heat evenly. The non-stick surface resists scratching even from metal utensils. A lifetime limited warranty is included.