Chocolate Swirl Cheesecake

It's time for another cheesecake  :)
Hubby wanted something with chocolate, so it wasn't difficult to decide on the flavour.

Recipe for a 16cm / 6.5" cheesecake:


Crust
6 Digestives biscuits, crushed (about 100g)
45g butter, melted

Place the biscuits in a plastic bag.  Press as much air out as possible and seal the bag (I just used a bag clip). With a rolling pin, smash the biscuits till you get even crumbs.
Stir in the melted butter till even distributed.  Then pour mixture into a lined and greased springform pan.  Press down with the back of a spoon or bottom of a glass.
Pop into the freezer to set while you make the filling.

Filling
500g cream cheese, room temperature
100g sugar
1 tsp vanilla extract
2 eggs
2 tbs milk or whipping cream
30g chocolate, melted

Beat cheese, sugar and vanilla extract till smooth and creamy.
Add eggs one at a time; beat till well combined.  Add milk and mix well.
Divide mixture into 2 portions and stir in chocolate to 1 portion.
With a spoon or ladle, pour mixture onto crust, alternating between the plain and chocolate mixtures.
Then, drag a knife or toothpick along the surface to create any marbled pattern.

Bake bain marie at 150*C for 30-35 min till edges are set and centre still wobbly.  Allow the cheesecake to cool in the oven with the door ajar for about 30 min. Remove from the oven and let it cool to room temperature before chilling in the fridge.  Patience is important in this step.  Otherwise, any sudden drop in temperature could cause the surface of the cheesecake to crack.

Allow the cake to chill for at least 4-5 hours before serving.  Best if savoured a day or 2 later to let the flavours develop overnight.