Chocolate-Orange Cheesecake

Swirled through the creamy batter, melted chocolate marbles this rich cheesecake. This is a good make-ahead dessert: Setting for several hours (preferably overnight) firms up the texture for easier slicing.

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Servings 16

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ingredients 7
Prep Time 25 min
Total Time 4 hr 35 min

Ingredients

1/3: cup graham cracker crumbs (about 5 to 6 squares)

4: (8-oz.) pkg. cream cheese, softened

1 1/3: cups sugar

4: eggs

2: tablespoons orange-flavored liqueur or orange juice

1: teaspoon grated orange peel

3: oz. semi-sweet chocolate, melted

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Directions

1 Heat oven to 325°F. Lightly grease bottom and sides of 9-inch springform pan. Sprinkle graham cracker crumbs over bottom and sides of pan.
2 In large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually add sugar, beating until smooth. At low speed, add eggs 1 at a time, beating just until blended. Add liqueur and orange peel; beat 2 minutes at medium speed, scraping sides of bowl occasionally.
3 In small bowl, reserve 1 1/2 cups of batter. Pour remaining batter into crumb-lined pan. Slowly blend melted chocolate into reserved batter. Spoon chocolate batter by teaspoonfuls onto batter in pan, forming 9 drops around outside and 5 drops in center, using all the batter. Starting in center ofone outer drop, run knife through center of outer drops; run knife through inner drops, forming 2 circles of hearts.
4 Bake at 325°F. for 1 hour or until set.* Cool 1 hour. Refrigerate at least 3 hours or overnight. Store in refrigerator. Just before serving, remove sides of pan.