Orange-Chocolate Swirl Cheesecake
- 1-1/2 cups graham cracker crumbs
- 1-1/4 cups sugar, divided
- 1/3 cup butter or margarine, melted
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 5 eggs
- 2 Tbsp. orange-flavored liqueur
- 1/2 tsp. grated orange zest Safeway 1 lb For $1.28 thru 02/09
- 3 oz. BAKER'S Bittersweet Chocolate, melted, slightly cooled
- Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
- Mix crumbs, 1/4 cup of the sugar and butter; press firmly onto bottom and 1-1/2 inches up side of pan.
- Bake 10 minutes.
- Beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended.
- Add eggs, 1 at a time, beating on low speed after each addition just until blended.
- Add liqueur and zest; mix well.
- Remove 2 cups of the batter; place in medium bowl.
- Add melted chocolate; mix well.
- Pour remaining batter over crust.
- Drop spoonfuls of the chocolate batter over plain batter.
- Cut through batters with knife several times for marble effect.
- Bake 55 minutes to 1 hour or until center is almost set.
- Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
- Refrigerate 4 hours or overnight.
- Store leftover cheesecake in refrigerator.
graham cracker crumbs, sugar, butter, philadelphia cream cheese, eggs, orangeflavored liqueur, s bittersweet chocolate
Taken from www.kraftrecipes.com/recipes/orange-chocolate-swirl-cheesecake-51695.aspx (may not work)