Enjoy a serving of this rich and indulgent cheesecake on special occasions.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.

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  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.

  • Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.

  • Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.

Nutrition Facts

280 calories; 20.6 g total fat; 82 mg cholesterol; 264 mg sodium. 22.3 g carbohydrates; 4.9 g protein; Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/26/2008
This is very good. I usually cut the ingredients in half and make it in a 7" spring form. Bake at 325 for 45 minutes. I've also done this in a prepared oreo crust when I'm pressed for time. Always a crowd pleaser. Read More
(53)

Most helpful critical review

Rating: 2 stars
08/01/2017
This cheesecake looked awesome and tasted way below average. I made it for my staff and only 1 out of 10 liked it. I would not even serve the extras to other co-worker as to spare my reputation the embarrassment of saying I made this! I'll never make this again. Read More
48 Ratings
  • 5 star values: 40
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
11/26/2008
This is very good. I usually cut the ingredients in half and make it in a 7" spring form. Bake at 325 for 45 minutes. I've also done this in a prepared oreo crust when I'm pressed for time. Always a crowd pleaser. Read More
(53)
Rating: 4 stars
11/26/2008
This is very good. I usually cut the ingredients in half and make it in a 7" spring form. Bake at 325 for 45 minutes. I've also done this in a prepared oreo crust when I'm pressed for time. Always a crowd pleaser. Read More
(53)
Rating: 5 stars
04/19/2010
Sooo good! Definitely a keeper. I recommend using non-stick spray on the foil and not letting the melted chocolate cool too much... it became a little too gooey to swirl. Read More
(32)
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Rating: 4 stars
01/18/2011
It was ok and can be improved. I found the sides abit on the dry side while the centre is creamier. Maybe adding 1-2 tsp of milk or baking it bain-marie will help improve the texture on the sides. Flavour was good. Thank you. Read More
(20)
Rating: 5 stars
12/26/2009
Wow. I made this cheesecake in a springform pan and it was a bit too much batter - I should've cut it back a bit. But it tasted phenomenal. Read More
(11)
Rating: 5 stars
10/27/2010
Okay so I botched this one and changed this one but it still turned out to be one the creamiest cheesecakes we have ever had. I tried to make this from memory having looked at the recipe this morning. After making it and not remembering how long I was supposed to bake it I reviewed the recipe to find that I had left out the sour cream. I also had divided the batter in 1/2 and added the chocolate to one portion. I made a gluten free crust using Rice Chex cocoa powder sugar and butter. That actually turned out quite well held together wonderfully and everyone really liked it. I had a hard time swirling the batters probably because I had the same amount of both so it turned out more like a layered chocolate vanilla cheesecake. Overall no one cared about the looks and it was a wonderful dessert tonight topped with whipped cream and chocolate syrup! Read More
(11)
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Rating: 5 stars
03/29/2011
I was sorta unsure about making this recipe becuase my dad was bugging me about making him a cheesecake and right when i started making it he told me he didnt like cheesecake you had to bake but i finished it anyways and he loved it! im not a fan of cheesecake but i took a small bite and it was rich creamy and wonderful! i would not change a thing and my dad already told me that i would be making this again:) Read More
(10)
Rating: 5 stars
12/14/2008
This is a very good recipe!! My Family devoured it!! No changes made!! Enjoy! Read More
(9)
Rating: 5 stars
03/23/2011
greatest cheesecake i have ever tasted. i have made so many others and this is by far my favorite type of cheesecake Read More
(9)
Rating: 5 stars
02/24/2010
This turned out really well... I was a bit wary of the temperature because most cheesecakes I've made are baked at 275 or 300 but it worked. The batter itself is very tasty and the "plain" version (before the melted chocolate goes in) would no doubt taste great in a graham crust. Great recipe to play around with! Read More
(9)
Rating: 2 stars
08/01/2017
This cheesecake looked awesome and tasted way below average. I made it for my staff and only 1 out of 10 liked it. I would not even serve the extras to other co-worker as to spare my reputation the embarrassment of saying I made this! I'll never make this again. Read More