Chocolate swirled baked cheesecake

Ingredients (serves 8)
* 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


Method
1. 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.
2. 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.
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.

Source
Fresh Living - Page 49
Recipe by Michelle Southan