Chocolate Ripple Cheesecake

Ingredients

• 1 cup all-purpose flour, divided
• 1 cup + 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1/2 cup butter
• 3 (1 ounce) packets pre-melted unsweetened chocolate
• 24 ounces cream cheese, softened
• 2 teaspoons vanilla extract
• 6 eggs
• 1 cup sour cream

Instructions

1. Heat oven to 400 degrees F.
2. Combine 3/4 cup of the flour, 2 tablespoons of the sugar and salt. With pastry blender or fork cut butter into flour mixture until fine; stir in 1 packet chocolate. Press mixture onto the bottom of a 9 inch springform pan.
3. Bake for 10 minutes. Remove from oven; turn oven to 475 degrees F.
4. In large bowl beat at low speed cream cheese and remaining 1 cup sugar until smooth; blend in remaining 1/4 cup flour and vanilla extract.
5. Add eggs one at a time, beating well after each. Beat in sour cream.
6. In small bowl combine 1 1/2 cups cheese mixture with remaining 2 packets chocolate. Pour 1/2 the plain cheese mixture over crust. With circular motion, drizzle half the chocolate mixture on top. Repeat sequence. With a spatula cut through mixture to marbleize it.
7. Bake at 475 degrees F for 12 minutes; turn oven down to 200 degrees F and bake 1 hour longer.
8. Remove from oven. Cool for 2 to 3 hours.
9. Refrigerate for 8 hours.
10. To cut, use sharp knife which has been run under hot water.

Notes

Cracks in top are characteristic. Should be made the day before serving.