Chocolate Swirl Cheesecake - Make It Simple

Description:

Can be made up to 4 days ahead of time and stored in the refrigerator. let stand 20 minutes at room temperature before serving.

from big y's home for the holidays magazine, november 2004

Ingredients:

2 8-ounce packages Big Y cream cheese, softened
1/2 cup Big Y sugar
2 Big Y eggs, slightly beaten
1 teaspoon almond extract
1/2 cup chocolate syrup
1 ready-made chocolate cookie piecrust

Instructions:

Preheat oven to 350°F.
In a medium bowl using an electric mixer, beat cream cheese, sugar, eggs and almond extract until well blended. In a separate bowl, combine chocolate syrup with 1 cup cheesecake mixture; mix well. Pour cheesecake mixture into piecrust. Pour chocolate mixture over cheesecake mixture. Gently swirl mixture with a knife to marbleize. Bake 40 minutes or until center is almost set; let cool. Refrigerate 3 hours or overnight. Let stand at room temperature 20 minutes before serving.

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