Preparation

1. Preheat oven to 350°F. Lightly coat a 10 x
2. 3-inch springform pan with cooking spray. Line
3. the outside of the pan with heavy-duty
4. aluminum foil; reserve.
5. Put all the crust ingredients into the Cuisinart®
6. mixing bowl. Attach the flat mixing paddle and
7. mix on Speed 2 until fully combined, about
8. 2 minutes.
9. Transfer to prepared pan and flatten to evenly
10. cover the bottom and about ½ inch up the
11. sides. Use the bottom of a drinking glass or
12. measuring cup to tamp down firmly.
13. Bake on middle rack for 8 to 10 minutes.
14. Remove and allow to cool. When baked crust
15. is removed from oven, put a large roasting pan
16. on the lowest rack in the oven and fill with 2 to
17. 3 inches of water; this aids in the gentle baking
18. of the cheesecake and prevents any cracking.
19. While the crust is cooling, prepare the filling.
20. Wipe out the Cuisinart® mixing bowl and add
21. the cream cheese. Leave the flat mixing paddle
22. in place and mix on Speed 2 until just smooth,
23. about 1 minute. Add sugar, ¼ cup at a time,
24. and mix until completely smooth. Scrape down
25. the entire bowl after every other addition.
26. Once cream cheese and sugar are completely
27. smooth, add the eggs, one at a time, allowing
28. each to fully incorporate before adding the
29. next egg. Scrape the entire bowl after every
30. other addition. Add the vanilla extract and mix
31. to fully incorporate. Continue to mix on Speed
32. 2 until fully smooth, about 1½ to 2 minutes.
33. Pour all except approximately 1½ cups of the
34. batter into the cooled, prepared crust.
35. Reattach the mixing bowl to the Cuisinart®
36. Stand Mixer. On Speed 2, mix in the melted
37. and cooled chocolate mixture. Drop chocolate
38. mixture onto cream cheese mixture, ¼ cup at a
39. time. Draw swirls with a knife or spatula to
40. create a marbled effect.
41. Put cheesecake on the middle rack. Add more
42. water to the roasting pan if necessary.
43. Bake the cheesecake until the edges of the
44. cheesecake start to pull away from the sides
45. of the pan and the center is slightly jiggly,
46. about 1 hour and 15 minutes. Remove from
47. oven and cool in pan on a wire rack until
48. completely cooled. Refrigerate for 6 hours or
49. longer before serving.