For this marble chocolate cheesecake i started with my favorite new york cheesecake recipe and then swirled in some homemade hot fudge.
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Without opening oven door leave cheesecake in oven 30 minutes.
1 3 4 cups sugar.
Which looks kind of awesome.
Bake at 350 degrees f 10 minutes.
Carefully remove side of pan.
I used about 2 tablespoons less sugar in the cream cheese mixture and it was already sweet enough.
Refrigerate 8 hours or overnight before serving.
Spoon plain and chocolate batters alternately over prepared crust ending with spoonfuls of chocolate on top.
Bake 1 hour to 1 hour 15 minutes or until set but center of cheesecake still jiggles when moved.
Press into a 9 inch springform pan pushing the crumbs up the sides.
4 ounces chocolate cookie crumbs.
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2 1 2 pounds cream cheese room temperature.
It was quite difficult to get the marbled look because there was too much of the chocolate mixture.
Cool on wire rack 10 minutes.
Pie slice flan sweet.
Press onto bottom of 9 inch spring form cake pan.
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Combine crumbs sugar and margarine.
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Latte coffee foam milk.
Gently swirl with knife for marbled effect.
Without opening oven door reduce oven temperature to 250 f.
2 tablespoons melted butter.
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Continue baking 30 minutes.
In a large bowl combine the graham cracker crumbs butter and sugar.
Run knife around edge of pan to loosen cheesecake.
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Preheat the oven to 450 degrees f.
New york cheesecake is also generally baked in a shortbread like crust rather than a graham cracker crust.