Chocolate Marble Cheesecake With Gingersnap Crust Recipe

• 16 Gingersnap Cookies (see recipe)
• 3 tbsp. melted butter
• 5 (8 ounce.) Packages cream cheese, room temp.
• 1 3/4 c. sugar
• 3 tbsp. all-purpose flour
• 1 1/2 tbsp. vanilla extract
• 1 tbsp. grated orange peel
• 5 Large eggs, room temp.
• 3 egg yolks, room temp.
• 3 ounce. bittersweet or possibly semi-sweet (not unsweetened) chocolate, melted

1. Grind cookies in processor to create crumbs.
2. Toss 2 c. crumbs and butter in 9 1/2 inch springform pan; press mix into bottom of pan.
3. Chill crust till ready to use.
4. Position rack in center of oven and preheat to 400 degrees F. Using electric mixer, beat cream cheese with next 4 ingredients till smooth.
5. Add in Large eggs and yolks 1 at a time and blend just to combine.
6. Transfer 2 c. batter to another bowl.
7. Stir melted chocolate into 2 c. batter.
8. Pour plain batter into crust.
9. Pour chocolate batter over, spreading proportionately.
10. Using spatula, swirl chocolate into plain batter.
11. Bake 10 min.
12. Reduce oven temperature to 200 degrees F. and bake till center of cake is almost set, about 1 1/2 hrs.
13. Turn oven off.
14. Let cheesecake remain in oven with door closed till hard and completely cold, about 1 1/2 hrs.
15. Chill overnight.
16. (Can be prepared 3 days ahead.)

cookies, butter, cream cheese, sugar, allpurpose flour, vanilla extract, eggs, egg yolks, bittersweet

Taken from cookeatshare.com/recipes/chocolate-marble-cheesecake-with-gingersnap-crust-28807 (may not work)