Chocolate Swirl Cheesecake

By sassy47

Ingredients

• For the crust:
• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/3 cup cocoa powder
• 1/3 cup melted butter
• For the filling:
• 3 8-ounce packages cream cheese, room temperature
• 14 ounce can sweetened condensed milk
• 3 eggs
• 1 tablespoon vanilla extract
• For the chocolate swirl:
• 1 cup semi-sweet chocolate chips
• 2 teaspoons vegetable shortening

Preparation

Step 1

To make the crust:
Preheat oven to 300 degrees. Wrap the outside of a springform pan in a double layer of foil. Spray pan with non-stick cooking spray.
Combine the graham cracker crumbs, sugar, cocoa powder, and butter in a small bowl and stir to combine.
Press the crust into the pan to form a crust.
To make the filling:
Add the cream cheese to the bowl of a stand mixer fitted with the whisk attachment. Beat until creamy. Beat in the condensed milk. Add the vanilla and eggs, one at a time, and beat until smooth and creamy.
Pour half of the batter into the prepared pan.
Prepare the chocolate swirl by melting the chocolate chips and shortening in a small, microwaveable bowl for 30 seconds on low speed. Stir until melted.
Drizzle half of the chocolate over the batter and use a wooden skewer to swirl it through the batter.
Gently pour the remaining cheesecake batter over the chocolate swirl. Repeat with the remaining chocolate.
Bake for 1 hour. Turn the oven off and leave the door closed. Let sit for 1 hour.
Remove from the oven to the counter top to cool completely. Refrigerate for 4 hours or more before serving.