Marbled Cheesecake

• 1 cup chocolate wafer crumbs (about 18 wafers)
• 1 tablespoon butter or 1 tablespoon margarine, melted
• 3 (250 g) packages fat-free cream cheese, softened
• 1 14 cups sugar
• 1 cup fat free sour cream
• 1 tablespoon flour
• 2 teaspoons vanilla
• 2 large eggs
• 2 semi-sweet chocolate baking squares, melted

1. Preheat oven to 375F.
2. To pepare crust, in a small bowl, combine wafer crumbs and butter.
3. Mix well.
4. Press into the bottom of an 8-inch springform pan.
5. Wrap the outside of pan with heavy-duty foil.
6. Set aside.
7. In a large mixing bowl, using an electeic mixer, set on medium speed, beat cream cheese and sugar for 2 minutes, Beat in sour cream, flour and vanilla.
8. Add the eggs, one at a time, beating well after each addition.
9. Transfer 1 1/2 cups of the batter ot a small bowl.
10. Stir in chocolate.
11. Spread 1/2 vanilla batter over crust.
12. Top with chocolate batter.
13. Spoon remaining vanilla batter over chocolate.
14. Top with remaining chocolate.
15. Using a knife, gently swirl batter together.
16. Place pan in a shallow roasting pan.
17. Add enough boiling water to come half-way up the sides of springform pan.
18. Bake until just set, about 1 hour 15 minutes.
19. Place pan on a wire rack and cool to room temperature.
20. Cover and chill for 4 hours.
21. Test cheesecake doneness: Remove the pan from oven and shake very gently - cake should be set, not wobbly in center.

chocolate wafer crumbs, butter, cream cheese, sugar, sour cream, flour, vanilla, eggs, semisweet chocolate baking squares

Taken from www.food.com/recipe/marbled-cheesecake-413561 (may not work)