Recipe of the week: Chocolate and Vanilla Swirled Cheesecake

Submitted by Theresa Kolanowski of Woodstock

Chocolate and Vanilla Swirled Cheesecake

16 ounces cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla

2 eggs

9-ounce graham cracker crust

1 cup dark chocolate chips

1/4 cup milk

Raspberry jam (optional)

Beat cream cheese, sugar and vanilla until blended. Add eggs and mix well. Spread 2 cups of the batter into the crust. Set remainder aside

Place chocolate chips in medium microwave-safe bowl and microwave on high 1 minute. Stir, and if needed, heat in additional 15-second increments, stirring each time, until they are melted and smooth. Cool slightly. Add chocolate and milk to the batter remaining in the bowl and blend well. Drop chocolate batter by tablespoons onto vanilla batter in pie crust. Gently swirl with a knife for a marbled effect.

Bake 30 to 35 minutes at 350 degrees F. until center is almost set. Refrigerate several hours. Drizzle with jam, if desired.

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