Marbled Bittersweet Chocolate-Coffee Cheesecake

• 2 cups coffee and cream-filled chocolate sandwich cookie crumbs, about 20 cookies (we tested with Oreos)
• 2 tablespoons butter or margarine, melted
• 4 (8-ounce) packages cream cheese, softened
• 1 1/2 cups sugar
• 4 large eggs
• 2 tablespoons instant coffee granules
• 3 tablespoons coffee liqueur
• 1 teaspoon vanilla extract
• 4 (1-ounce) bittersweet chocolate baking squares, melted and cooled

1. Stir together cookie crumbs and butter; press firmly into bottom of a 10" springform pan.
2. Bake at 325u0b0 for 12 minutes. Cool on a wire rack.
3. Meanwhile, beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir coffee, liqueur, and vanilla into batter.
4. Reserve 2 1/2 cups batter; pour remaining batter into crust.
5. Stir melted chocolate into reserved batter. Spoon dollops of chocolate batter over coffee batter. Swirl batter gently with a knife.
6. Place springform pan in a large round shallow pan, and add hot water to shallow pan to a depth of 2".
7. Bake at 325u0b0 for 55 minutes or until cheesecake is almost set. Turn off oven, and let cheesecake stand in closed oven 30 minutes. Remove from oven; gently run a knife around edges to loosen sides. Cool on a wire rack; cover and chill 8 hours.

coffee, butter, cream cheese, sugar, eggs, coffee granules, coffee liqueur, vanilla, bittersweet chocolate baking squares

Taken from www.myrecipes.com/recipe/marbled-bittersweet-chocolate-coffee-cheesecake (may not work)