Marble Cheesecake

Cheesecake is a popular American dessert topped with fruits, nuts or chocolate. Most American cheesecakes are made from soft cream cheese and sweetened with sugar or honey. Some recipes of cheesecake are made with ricotta cheese or Neufchatel cheese from France. Cheesecake baked in a water bath will distribute the heat more evenly. Some say this method will prevent cracking on the surface during the baking time. There are a variety of cheese cake recipes on the Internet. New York cheesecake and Marble cheesecake are the most elegant-looking-cheesecakes. They are both made the same way except the marble cheese cake uses either espresso or melted chocolate, or it can be both as the one I present here to create the marble effect. A talented cook can swirl the marble on the top of a simple cheese cake and turn it into an artistic, beautiful cheesecake.
Equipment:
9 inch springform pan
Baking pan large enough to hold water and the 9 cake pan
Foil to cover entire springform pan

Ingredients:
Crust:
2 cups chocolate or regular graham cracker crumbs
6 tbs melted butter
2 tbs sugar
Filling:
3 lbs. cream cheese, softened at room temperature
1 cup sour cream
4 eggs
1 yolk
1/4 cup cornstarch
1 1/4 cups sugar
2 tsp vanilla
1/2 cup chocolate chips melted and cooled
2 shots of expresso
1/8 tsp salt

Directions:
To make crust: Combine cracker crumbs, sugar and melted butter. Press into bottom of the prepared springform pan. Push the crumbs up the sides. Bake in preheat oven set to 375° for 10 minutes. Remove from oven

In a small bowl, combine expresso and melted chocolate.
To make the fillings: Using a standing electric mixer, combine cream cheese, sugar, sour cream and cornstarch. Attach the beater and turn to medium to whisk cream cheese mixture until combined. Add eggs one a time until combined. Remove 2 cups of the filling and add into the expresso-chocolate and mix well. Pour about 1/2 cup of expresso-chocolate batter onto the bottom of the crust and pour the cream cheese fillings over the crust.

 Drizzle the expresso-chocolate batter onto the surface of the batter. Using a bamboo skewer, artistically swirl the marble around.

Preheat oven set to 325°. Place the baking pan with water into the oven. Place the cheese cake into the water bath. The water should come half way up. Bake for 1 hour. Turn the oven off. Crack open the oven door to cool the cheese cake for 1 hour before completely removing from the oven. Let the cheesecake cool in the refrigerator for 10 hour before unmolding the cake.