Chocolate Swirled Baked Cheesecake
250g pkt Arnott’s choc ripple biscuits
100g butter, melted
500g cream cheese
300g sour cream
3/4 cup (175g) caster sugar
100g dark chocolate, melted
1. Preheat oven to 160°C. Process biscuits until crumbs form. Add the butter and process until combined. Press crumbs two-thirds of the way up side and over base of a 22cm springform pan. Refrigerate.
2. Process cream cheese, sour cream and sugar; beat in eggs. Transfer 1 1/3 cups to a bowl. Add 100g dark chocolate, melted.
3. Pour half of plain mixture into base. Dollop with half chocolate mixture. Repeat. Use knife to swirl. Place on baking tray. Bake for 1 hour. Cool slightly in oven. Refrigerate.