Chocolate Frosted Marble Cheesecake

Recipe View 5 mins Preheat oven to 325 degrees F (165 degrees C). Wrap the outside of a 10-inch springform pan with heavy-duty aluminum foil. (5 minutes)

Recipe View 10 mins In a medium bowl, combine the chocolate graham cracker crumbs, 3 tablespoons sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan to create an even crust. (10 minutes)

Recipe View 15 mins Bake the crust in the preheated oven for 10 minutes. Remove from oven and increase oven temperature to 350 degrees F (175 degrees C). (15 minutes)

Recipe View 15 mins In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until light and fluffy. Gradually beat in 3/4 cup sugar and flour until smooth. Add the eggs one at a time, beating well after each addition. Stir in the milk and vanilla extract until fully incorporated. Beat for about 3 minutes until the cream cheese filling is very smooth and well combined. (15 minutes)

Recipe View 10 mins Spoon 2/3 of the cream cheese filling into the springform pan, spreading it evenly over the baked crust. In a heatproof bowl set over a pan of simmering water (or in the microwave in 30-second intervals), melt 3 ounces of semi-sweet chocolate chips, stirring until smooth. Gently fold the melted chocolate into the remaining 1/3 of the cream cheese filling until evenly colored. (10 minutes)

Recipe View 5 mins Pour the chocolate filling over the white filling in the springform pan. Use a table knife or skewer to swirl the two fillings together, creating a beautiful marble design. Be careful not to over-mix, as this can muddy the colors. (5 minutes)

Recipe View 5 mins Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan (creating a water bath). Bake in the preheated oven for 40 to 45 minutes, or until the filling is set but still has a slight jiggle in the center. (5 minutes)

Recipe View 1 hrs 10 mins Once baked, turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Remove the springform pan from the water bath and let it cool on a wire rack for another 10 minutes. Carefully remove the foil from around the pan. (1 hour 10 minutes)

Recipe View 5 mins Run a thin, sharp knife around the edge of the cheesecake to loosen it from the sides of the springform pan. Release the springform pan and carefully remove the sides. Wrap the cheesecake in plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to chill completely. (5 minutes)

Recipe View 10 mins To prepare the frosting, melt the remaining 8 ounces of semi-sweet chocolate chips in a heatproof bowl set over a pan of simmering water (or in the microwave in 30-second intervals), stirring until smooth. Remove from heat and stir in the sour cream until the mixture is smooth and glossy. (10 minutes)

Recipe View 15 mins Frost the chilled cheesecake with the chocolate sour cream frosting, spreading it evenly over the top. Refrigerate for another 10 minutes to allow the frosting to set slightly before serving. Store any leftovers in the refrigerator. (15 minutes)