Chocolate swirl cheesecake mw
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| 1¼ | cup | Chocolate wafer crumbs or: |
| Chocolate graham wafer crumb | ||
| 2 | tablespoons | Sugar; granulated |
| 2 | ounces | Chocolate; semisweet |
| 12 | ounces | Cream cheese; softened |
| ½ | cup | Sugar; granulated |
| 3 | Eggs | |
| 1 | cup | Sour Cream |
| 1 | teaspoon | Vanilla |
Directions
In 9" microwavable quiche dish, round baking dish or deep pie plate, melt butter on high for 1 to 1½ minutes. Stir in crumbs and 2 Tbsp sugar till evenly coated with butter. Press onto bottom and sides of pan. Microwave at High for 2-3 minutes or till firm. Rotate dish if necessary. In small dish, melt chocolate at Medium (50%) for 2-3 minutes, stirring to help chocolate melt. Set aside. In large bowl, beat cream cheese and sugar till light. Beat in eggs, one at a time, then add sour cream and vanilla and beat till smooth. Pour into baked crust. Drizzle chocolate over mixture in attractive pattern.
Microwave, uncovered at Medium (50%) for 14 to 18 minutes, or till cheesecake is almost set in the centre. Rotate dish during cooking, if necessary. Cool on countertop to room temperature, then refrigerate till serving.
Source: _Microwave Cooking with Style_