Chocolate Vanilla Cheesecake Recipe

How to Make Chocolate Vanilla Cheesecake

1. Preheat oven to 350°F (175°C).
2. **Prepare Graham Cracker Crust:**
3. Crush 1 ½ cups graham cracker crumbs.
4. Combine crumbs with ¼ cup granulated sugar and 6 tablespoons (3 ounces) melted unsalted butter.
5. Press mixture firmly into the bottom and up the sides of a 9-inch springform pan.
6. Bake for 8-10 minutes. Let cool completely.
7. **Prepare Cheesecake Filling:**
8. In a large bowl, beat 3 (8-ounce) packages cream cheese with 1 cup granulated sugar until smooth and creamy.
9. Beat in 1 cup sour cream and 2 teaspoons vanilla extract.
10. Add ¼ cup all-purpose flour, 1 tablespoon at a time, mixing well after each addition.
11. Beat in 4 large eggs, one at a time, mixing well after each addition.
12. **Prepare Cocoa Swirl:**
13. In a separate bowl, whisk together ½ cup unsweetened cocoa powder and ½ cup granulated sugar.
14. Stir in ¼ cup vegetable oil and 1 teaspoon vanilla extract.
15. Gradually add 1 ½ cups of the prepared cream cheese mixture to the cocoa mixture, mixing until well combined.
16. **Assemble and Bake:**
17. Spoon alternating dollops of the plain cream cheese mixture and the chocolate mixture into the prepared crust, ending with dollops of chocolate on top.
18. Gently swirl with a knife for a marbled effect.
19. Bake at 450°F (232°C) for 10 minutes.
20. Do not open the oven door!
21. Reduce oven temperature to 250°F (121°C) and continue baking for 30 minutes.
22. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 30 minutes.
23. Remove from oven and let cool completely on a wire rack.
24. Loosen the cake from the sides of the pan.
25. Refrigerate thoroughly for at least 4 hours, or preferably overnight, before serving.