Chocolate Swirl Baked Cheesecake
- 250g pkt Arnott's choc ripple biscuits
- 100g butter, melted
- 500g cream cheese
- 300g sour cream
- 3/4 cup (175g) caster sugar
- 3 eggs
- 100g dark chocolate, melted
- Preheat oven to 160°C. Process 250g pkt Arnott's choc ripple biscuits until crumbs form. Add 100g butter, melted. Process until combined. Press crumbs two-thirds of the way up side and over base of a 22cm springform pan. Refrigerate.
- Process 500g cream cheese, 300g sour cream and 3/4 cup (175g) caster sugar. Beat in 3 eggs. Transfer 1 1/3 cups to a bowl. Add 100g dark chocolate, melted.
- 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.
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