Chocolate Swirl Cheesecake Recipe

Ingredients <br>- 4 (3 ounce) packages cream cheese, softened <br>- 1/2 cup white sugar <br>- 2 eggs <br>- 2 teaspoons vanilla extract <br>- 1/2 cup HERSHEY®'S Semi-Sweet Chocolate Chips <br>- 1 teaspoon shortening <br>- 1 (9 inch) graham cracker crust <br><p></p>Directions <br>step 1: Heat oven to 325 F. In large bowl, beat cream cheese and sugar. Add eggs and vanilla; beat well. <br>step 2: In small bowl, reserve 1/2 cup cream cheese mixture. In heavy saucepan over very low heat, melt chocolate chips with shortening; stir into reserved 1/2 cup cream cheese mixture. <br>step 3: Pour vanilla mixture into crust. Drop spoonfuls of chocolate mixture onto vanilla mixture; swirl with knife or metal spatula for marbled effect. Place filled crust on cookie sheet. <br>step 4: Bake 25 to 30 minutes or until center is almost set. Cool to room temperature. Cover; refrigerate several hours or until firm. Refrigerate leftover cheesecake. 8 servings. <br>

Ingredients
- 4 (3 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup HERSHEY®'S Semi-Sweet Chocolate Chips
- 1 teaspoon shortening
- 1 (9 inch) graham cracker crust

Directions
step 1: Heat oven to 325 F. In large bowl, beat cream cheese and sugar. Add eggs and vanilla; beat well.
step 2: In small bowl, reserve 1/2 cup cream cheese mixture. In heavy saucepan over very low heat, melt chocolate chips with shortening; stir into reserved 1/2 cup cream cheese mixture.
step 3: Pour vanilla mixture into crust. Drop spoonfuls of chocolate mixture onto vanilla mixture; swirl with knife or metal spatula for marbled effect. Place filled crust on cookie sheet.
step 4: Bake 25 to 30 minutes or until center is almost set. Cool to room temperature. Cover; refrigerate several hours or until firm. Refrigerate leftover cheesecake. 8 servings.

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