Fudge-Bottom Chocolate Marbled Coffee Cheesecake

• 3 semi-sweet chocolate baking squares
• 1 tablespoon margarine
• 1 tablespoon milk
• 2 (8 ounce) packages Philadelphia Cream Cheese, softened
• 12 cup sugar
• 2 eggs
• 13 cup instant brewed coffee, any flavor, room temperature
• 1 (6 ounce) 9-inch Oreo cookie pie crust
• 1 semisweet baking chocolate square, melted

1. Fudge-Bottom Sauce.
2. MICROWAVE chocolate and 1 tablespoons margarine in small microwavable bowl on HIGH 1.5 minutes or until margarine is melted.
3. Stir until chocolate is completely melted; cool slightly.
4. ADD milk to chocolate mixture; stir.
5. POUR chocolate into crust and refrigerate/freeze for 10 minutes or until hardened.
6. Cheesecake.
7. PREHEAT oven 350 degrees F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
8. Add eggs one at a time and coffee; mix until blended.
9. POUR into crust.
10. MELT chocolate in a microwave-safe bowl until melted.
11. Pour into cheesecake mixture and swirl with end of a knife until a marble effect appears.
12. BAKE 35-40 minutes or until center is almost set.
13. Cool completely on wire rack.
14. Refrigerate at least 3 hours or overnight.
15. Store leftovers in refrigerator.

semisweet chocolate baking squares, margarine, milk, cream cheese, sugar, eggs, coffee, cookie pie crust, chocolate square

Taken from www.food.com/recipe/fudge-bottom-chocolate-marbled-coffee-cheesecake-155899 (may not work)