Chocolate Swirl Cheesecake - 9" Diameter

1 spring form pan 1 tablespoon unsalted butter, room temperature Chocolate Cookie Crust: 30 chocolate wafer cookies, finely ground 2 tablespoons granulated sugar 6 tablespoons unsalted butter, melted and cooled to room temperature Filling: 3 packages (8-ounces each) cream cheese, room temperature 1½ cups granulated sugar ¼ teaspoon sea salt 5 large eggs, at room temperature 2 teaspoons pure vanilla extract 1 cup sour cream 4 ounces bittersweet chocolate, melted and cooled slightly 1 tablespoon cocoa powder

Nutritional information per slice (based on 16 slices): Calories 404 (60% from fat) • carb. 34g • pro. 7g • fat 28g • sat. fat 17g • chol. 134mg • sod. 251mg • calc. 56mg • fiber 1g

Preheat oven to 325°F with the rack in the middle of the oven. Place a rimmed baking sheet on the rack; carefully fill it with water. Butter a 9-inch spring form pan; reserve. Prepare the crust. Put cookie crumbs, 2 tablespoons sugar and melted butter in a small mixing bowl. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speed 2 until the mixture comes together. Pat crumb crust evenly into bottom and sides of prepared spring form pan. Reserve. Prepare the cake. Cut each package of cream cheese into 6 pieces and put into a large mixing bowl. Mix cream cheese on speed 4 until very smooth. Scrape bowl and paddle with a large rubber spatula and continue to beat on Speed 2 while adding the sugar and salt. Scrape bowl and beaters. Add eggs one at a time, making sure each is incorporated into the batter before adding the next. Mix in vanilla. Reduce to speed 2 and carefully mix in the sour cream in three additions, being sure the batter is homogenous. Reserve 1½ cups of the filling. Pour the remaining filling into prepared pan. Stir the cocoa powder into melted chocolate. Add the chocolate mixture to the reserved filling; stir to combine. Pour on top of the filling in the pan and use knife or spatula to create a swirl design. Put cake into the baking sheet in the preheated oven. Add more water if any has evaporated. Bake for 40 minutes, or until cake is just set. Turn oven off and, with door slightly ajar, leave cheesecake to rest in oven for an additional hour. Remove cheesecake and place on a cooling rack. Once completely cool wrap well with plastic and refrigerate for at least 6 hours before serving.