A very decadent, creamy and rich cheesecake ~ chocolate is added to part of the batter and "marbled" in with a knife or decorating spatula. This was my first attempt and plan to try again adding the chocolate only on top to achieve a more chocolate marbling appearance. I hear it takes practice to get the marbling effect you want, so it may be the 2nd or 3rd try at this cheesecake when it comes "just right". My cheesecake cracked during cooling, but I did forget the step to run the knife around the edges - so don't know if this would've helped ~ let me know how yours did and if you have any good tricks to prevent cracking :) I like the addition of whipped cream ~ it can hide cracks and adds another creamy texture.
5 oz Oreo cookies - just the cookie parts not the cream
2 1/2 Tbsps melted butter
32 oz cream cheese, softened to room temperature
1 3/4 cup sugar
2 1/2 Tbsps flour
1/4 tsp salt
1 large egg yolk
5 large eggs
1 1/2 tsps pure vanilla extract
2/3 cup sour cream, plus 1/4 cup
6 oz semisweet chocolate, melted according to package directions, then slightly cooled
Preheat oven to 425 degrees. Process the oreo cookies in a food processor fitted with a blade until they are fine crumbs, add the melted butter and process until combined. Spray a 9" spring form pan with baking spray. Press cookie mixture into bottom of pan, wrap aluminum foil around the bottom of the pan so it comes at least 1" up the sides. and chill. In a stand mixer fitted with a whisk attachment place the cream cheese and whip it until smoother. Add the sugar and continue to whip until blended. Add the flour and salt and blend. Add the yolk and eggs 1 at a time beating after each addition and scraping the sides and bottom of the bowl with a rubber spatula. Add the vanilla and 2/3 cup sour cream and blend together until smooth. Ladle off 1 and 3/4 cup of the mixture into a medium bowl and set aside. In a small bowl, whisk the remaining 1/4 cup sour cream with the cooled melted chocolate, then whisk into the reserved 1 3/4 cups filling until smooth. Pour about 1/3 of the vanilla batter into the bottom of the pan, then add the 2 fillings alternating them to fill the pan. Using the flat surface of a knife or icing spatula swirl the 2 batters slightly to marbleize it. Alternatively, you can add all of the vanilla filling into the pan first, then top with spoonfuls of the chocolate batter and marble it through the batter and over the top with knife or spatula to desired design.
Bake at 425 degrees for 15 mins, then turn the oven down to 275 degrees and bake for 1 more hour. Then, turn the oven off and let the cake cool in the oven for 45 minutes. The cake will still shimmy, but it will set up as it chills. Run a knife along the edge of the pan to just loosen the cake a bit from the sides. Cover and refrigerate overnight. When ready to serve, loosen the edges with a knife some more and remove sides of spring form pan. Cut and enjoy! Top with whipped cream and chocolate shavings if desired. See this recipe for homemade whipped cream recipe: http://rosiescountrybaking.blogspot.com/2012/05/godiva-chocolate-cheesecake.html
This recipe was adapted from Gale Gand's recipe at FoodNetwork.com