Chocolate Swirl Cheesecake

Combine graham cracker crumbs, 2 tablespoons sugar and 1/3 cup melted butter in a small bowl; mix well. Press crumb mixture into the bottom and up sides of a 9-inch springform pan.

Combine cream cheese and 1 cup sugar; beat until smooth. Add egg yolks one at a time, beating after each addition. Stir in Grand Marnier, orange zest, salt, sour cream and flour. In a mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add 1/4 cup of sugar; continue beating until mixture is stiff. Fold egg white mixture into cream cheese mixture.

Combine melted chocolate and 3 cups of the cream cheese mixture in a separate bowl, mixing well. Drop alternating heaping spoonfuls of light and chocolate cream cheese mixture onto the graham cracker crust. Cut through mixture in pan with a butter knife or narrow spatula to create a swirled effect.

Bake chocolate swirl cheesecake at 300° for 1 hour; turn oven off and let cake stand in oven for 1 hour longer. Remove cheesecake from oven; let cheesecake cool completely on a wire rack in pan. When cool, gently loosen sides of pan; remove pan and refrigerate chocolate swirl cheesecake.

More Cheesecake Recipes
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Blueberry Cheesecake
Ambrosia Cheesecake
Mocha Cheesecake
Chocolate Chip Cheesecake II
Junior Mint Cheesecake
Cheesecake Pie with Strawberry Glaze
Pumpkin Cheesecake
Chocolate Swirl Cheesecake
Chocolate Chip Cheesecake
Mini Fruit-Topped Cheesecakes
Sweet Potato Cheesecake
Key Lime Cheesecake
Chocolate Malt Cheesecake
Brownie Swirl Cheesecake
Classic Sour Cream Cheesecake
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