Chocolate Swirl Cheesecake

Serves: 6
Total Calories: 662


1 1/2 cups chocolate cookie crumbs
4 tablespoons unsalted butter or margarine melted
2 (8-ounce) packages cream cheese softened
1/2 cup sugar
1 teaspoon vanilla extract
1/2 cup light sour cream
2 large eggs
1 cup semisweet chocolate chips melted


Turn toaster oven to bake at 325 degrees.

Stir cookie crumbs with butter. Press cookie crumbs into bottom and sides of a 9-inch pie pan.

Beat the cream cheese and sugar with a mixer until well blended. Add vanilla, sour cream, and eggs. Remove 2?3 cup batter and set aside. Stir melted chocolate into remaining batter. Pour chocolate batter into pie pan. Place mounds of reserved white batter into pie pan, and then swirl into the chocolate batter with a knife. Bake 40–45 minutes, or until center is almost set. Turn off oven and let sit in oven until cooled. Refrigerate 2 hours or more, up to overnight. Makes 6–8 servings.

Nutritional Facts:

Serves: 6
Total Calories: 662
Calories from Fat: 439

This Chocolate Swirl Cheesecake recipe is from the 101 Things To Do With a Toaster Oven Cookbook. Download this Cookbook today.

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