Chocolate or vanilla? No need to choose with this easy, rich Marble Cheesecake. A creamy New York cheesecake that melts in your mouth & is sure to impress.
Preheat oven to 375 degrees. Prepare springform pan by either lining bottom of springform pan with parchment paper or covering entire bottom with aluminum foil.
Graham Cracker Crust
Combine crumbs, sugar & melted butter until thoroughly blended.
Press firmly into bottom and halfway up sides of springform pan.
Chill in freezer while preparing filling.
Vanilla Cheesecake
Beat cream cheese until smooth.
Add sugar and beat until fluffy, about 2 minutes.
Add vanilla and mix well.
Add eggs all at the same time. Beat on low until just blended.
Fold in sour cream.
Chocolate Cheesecake
Melt unsweetened chocolate in microwave safe bowl in 30 second increments, stirring in-between, until melted. It usually takes about 1 to 1-½ minutes.
Take 2 cups of vanilla cheesecake and mix with melted chocolate.
To Assemble
Pour vanilla cheesecake into chilled graham cracker crust.
Take spoonfuls of chocolate cheesecake and dollop in top of vanilla cheesecake.
Using a knife, swirl the chocolate through the vanilla being careful not to push the knife into the graham cracker crust.
Bake at 375 degrees for 40 minutes.
After baking, turn off heat and leave in oven for 1 hour. DO NOT OPEN OVEN.
Remove from oven. Loosen sides of pan and let cool on wire rack for 1 hour.
When reasonably cool, remove sides and place in refrigerate for at least 3 hours prior to serving.
Garnish as desired.
Store in refrigerator.
Notes
Tips & Tricks for Baking Cheesecakes
If you want a rich, smooth cheesecake, make sure the cream cheese is at room temperature. Set it on the counter for about 30 minutes prior to starting.
Make sure to beat the cream cheese and sugar until creamy, usually about 2-3 minutes.
Bring your eggs to room temperature as well. You will be less likely to get a crack in the top of your beautiful cheesecake.
Add the eggs all at once to the batter and beat on low just until blended. Then fold in rest of ingredients. Overbeating causes the eggs to release too much air making the cheesecake puff during baking then collapsing and cracking as it cools.