Chocolate Marble Cheesecake
5 tbsp. Unsalted butter, plus extra for greasing
6oz vanilla wafers crushed processed to crumbs
6oz dark chocolate, chopped
1lb 2oz of cream cheese, softened
2/3 cup of sugar
1 tsp. Pure vanilla extract
2 large eggs, room temperature
Grease the pan with butter and chill. Add the butter to the cookie crumbs. Mix well. Press the mixture onto the bottoms and sides of the pan. Chill for 30-60 minutes, until firm.
Preheat the oven to 350 degrees. Place the chocolate in a heatproof bowl and set over a saucepan of simmering water. Allow to cool. Beat the cream cheese until smooth. Add the sugar and vanilla and beat until smooth. Add the eggs one at a time beating well after. Pour half of the filling into the cookie base.
Mix the chocolate into the remaining filling. Spoon a ring of chocolate filling over the plain filling. Using a knife or a metal skewer, swirl the fillings to make a marbled pattern. Bake for 50-60 minutes. The center should remain soft. Turn off the oven and leave the cheesecake inside to cool. Refrigerate for at least 4 hours. Run a knife around the side of the cheesecake to loosen it, remove the pan, and transfer to a serving plate.