Chocolate Mint Swirl Cheesecake 01-May-2007 Crust 1 cup chocolate wafer cookie crumbs 3 tablespoons sugar 3 tablespoons butter or margarine, melted Filling 4 packages (8 ounces each) Philadelphia Cream Cheese, softened 1 cup sugar 1 teaspoon vanilla 4 eggs 2 squares Baker’s Semi-Sweet Baking Chocolate, melted 1 package crème de menthe candies, coarsely chopped 10 drops green food coloring Crust Mix crumbs, sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes if using a silver springform pan. (Bake at 300°F for 10 minutes if using a dark nonstick springform pan.) Filling Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mixing on low speed just until blended. Spoon 1-1/2 cups batter into small bowl; blend in melted chocolate. Add mint candies and food coloring to remaining batter. Pour 1/2 of the mint batter over crust. Using tablespoon, dollop 1/2 of the chocolate batter over mint batter layer; repeat layers. Cut through batter with knife several times to create marble effect. Bake at 325°F for 1 hour or until center is almost set if using a silver springform pan. (Bake at 300°F for 1 hour or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Content received from: Coastal Georgia Food, http://coastalgeorgiafood.com