Chocolate Swirl Cheesecake

Directions

1. Wash hands with soap and water.
2. Rinse fresh produce.
3. Preheat oven to 300 degrees Fahrenheit.
4. In a large bowl, combine graham crackers, cinnamon and butter; mix well. Firmly press into bottom and up sides of a 9 1/2-inch spring-form pan with removable bottom; refrigerate for 20 minutes.
5. In a large microwave-safe bowl, melt chocolate in the microwave on HIGH for 40 seconds; remove and stir. Continue to melt chocolate on HIGH in 15-second intervals until chocolate is smooth; let cool slightly.
6. In a medium bowl using an electric mixer on medium speed, beat cream cheese until light and fluffy. Gradually add sugar, 1/4 cup at a time, mixing well between additions.
7. Add eggs, 1 at a time, beating after each addition. Wash hands after handling eggs.
8. Stir in flour, lemon zest, lemon juice and almond extract; fold in whipped cream.
9. Combine 1 cup cheesecake mixture and melted chocolate and mix well. Pour remaining cheesecake mixture into prepared crust.
10. Pour chocolate mixture over top and gently swirl with a knife to marbleize; bake for 1 hour.
11. Turn off oven and let cheesecake stand in closed oven for 1 hour. Remove from oven and allow cheesecake to stand until completely cooled.
12. Chill for a minimum of 2 hours before serving.
    Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!