A delightful twist on the classic cheesecake, featuring a rich chocolate swirl and a buttery graham cracker crust.
Preheat your oven to 325°F (165°C).
Preheating ensures even baking from the start.
Combine the graham cracker crumbs and melted butter in a bowl, then press the mixture into the bottom of a springform pan to form the crust.
Use the bottom of a glass to press the crust evenly.
In a mixing bowl, beat the softened cream cheese and sugar until smooth.
Ensure the cream cheese is at room temperature to avoid lumps.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Scrape down the sides of the bowl to ensure even mixing.
Melt half of the chocolate chips and gently fold them into half of the cheesecake mixture.
Use a microwave or double boiler to melt the chocolate.
Pour the plain cheesecake mixture over the crust, then dollop the chocolate mixture on top and swirl with a knife.
Create a marbled effect by swirling gently.
Bake the cheesecake in the preheated oven for 40-45 minutes, or until the center is set.
Place a pan of water in the oven to prevent cracks.
Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours before serving.
Chilling enhances the flavor and texture.
Slice and serve the cheesecake, garnished with additional chocolate chips if desired.
Use a warm knife for clean slices.
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