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Chocolate Swirl Cheesecake

10 servings
Clock4h 30min Cook

Ingredient List

  • 18 OREO Cookies, finely crushed 
  • 3 Tbsp. butter, melted
  • 1 pkg. (4 oz.) semi-sweet baking chocolate, broken into small pieces
  • 2 pkg. (8 oz. each) brick cream cheese, softened, divided
  • ½ cup sugar, divided
  • 2 eggs, divided
  • ½ tsp. vanilla

Nutritional Information

Calories400
Total fat29g
Saturated fat16g
Trans fat0.5g
Cholesterol90mg
Sodium270mg
Total Carbohydrate34g
Dietary fiber2g
Total sugars24g
Added sugars22g
Protein6g
Vitamin D0% DV
Calcium4% DV
Iron10% DV
Potassium2% DV
  1. 1
    Heat oven to 350ºF.
  2. 2
    Combine cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
  3. 3
    Microwave semi-sweet chocolate in large microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted.
  4. 4
    Add 1 pkg. cream cheese, 1/4 cup sugar and 1 egg; beat with whisk until well blended. Pour into crust.
  5. 5
    Beat remaining cream cheese, sugar, egg and vanilla in same bowl with whisk until well blended. Spoon over chocolate batter; swirl gently with knife.
  6. 6
    Bake 40 min. or until center is almost set. Cool completely.
  7. 7
    Refrigerate 3 hours. Let stand at room temperature 10 min. before serving.