Free Food Friday: Marbled Cheesecake

Well happy Good Friday my friends! Life sure has been crazy/busy lately. Then again, when isn't it? Gardening has been put on hold a little, thanks to heavy storms and tons of rain that make the garden unworkable. Speaking of storms, there's some tornado warnings out there this evening, so we're praying for safety for everyone in the path of these storms! Gotta love Spring in the Ozarks!
So today I'm going to share a well-loved recipe, Marbled Cheesecake. It's pretty simple and everyone simply *loves* it. I like to put some sort of berry on top (strawberry, cherry, blueberry... you name it! Raspberry is amazing, too!) since I love berry/chocolate combinations. But it's great plain, too, if you don't care about the berries. Really, you can't go wrong with chocolate! ;)

Marbled Cheesecake

2 Cups graham crackers, crushed into crumbs
1/4 cup sugar
1/2 cup butter, melted

2-8 oz packages of cream cheese, softened
1- 14 oz can sweetened condensed milk
3 eggs, room temp
4 oz bittersweet or semisweet chocolate

Preheat oven to 350*F
Mix together graham cracker crumbs, sugar, and melted butter until mixture is wet and begins to stick together. (or pulse in a food processor until crumbs clump together)  Spread mixture evenly in a 9-in springform pan and press down firmly. Bake for 10 minutes. Set aside
Reduce oven temperature to 300*F
Melt chocolate into a medium sized bowl.
In a large bowl, beat cream cheese until smooth. Add condensed milk and beat until smooth. Add eggs, one by one, beating each until fully incorporated. Pour 1/2 the batter into the bowl with the melted chocolate and stir well. Pour chocolate and plain batters into the prepared pan, evenly distributing and alternating batters. Swirl with a clean knife.
Bake cheesecake for 50-55 minutes. It will not look totally firm when done; it will jiggle. The whole cake should jiggle evenly, though the center might be a bit looser.
Cool cheesecake at room temperature for at least 1 hour before refrigerating. Refrigerate overnight or at least 4 hours.
Store in refrigerator until ready to serve
Serves 12
***Pizza Angel Chef notes:
~We don't have a springform pan, so I just use regular pie plates. That usually ends me up with 2 cheesecakes.