Instructions: Ribbons of dark chocolate cheesecake are swirled throughout to produce this photogenic and delicious creation.

Heat oven to 400 degrees F. Lightly spoon flour into measuring cup; level off. In small bowl, combine 3/4 cup flour, 2 tablespoons sugar and salt.

Using fork or pastry blender, cut in margarine until mixture is crumbly.

Stir in 2 tablespoons of the melted chocolate. Reserve remaining chocolate for filling. Press in bottom of ungreased 9-inch springform pan. Bake at 400 degrees F. for 10 minutes or until very light brown. Remove from oven.

Reduce oven temperature to 325 degrees F.

In large bowl, beat cream cheese and 1 cup sugar until light and fluffy.

Add 1/4 cup flour and vanilla; blend well. At low speed add eggs 1 at a time, beating just until blended. Add sour cream; mix well. Combine reserved melted chocolate with 1 3/4 cups cream cheese mixture. Pour half of plain cream cheese mixture over crust. Top with spoonfuls of half of the chocolate mixture. Cover with remaining plain cream cheese mixture, then with spoonfuls of remaining chocolate mixture. Using table knife, swirl chocolate batter through light batter.

Place a pan of water on oven rack under cheesecake to prevent cracking.

Bake at 325 degrees F. for 60 to 75 minutes or until center is almost set.

Cool 10 minutes; remove sides of pan. Cool 2 to 3 hours. Refrigerate 8 hours or overnight before serving. Store in refrigerator.

Amount

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