Chocolate Strawberry Swirl Cheesecake

This cheesecake combines rich chocolate, creamy cheesecake, and a vibrant swirl of strawberry for an elegant and decadent dessert. Perfect for special occasions or just treating yourself!

Ingredients:

For the Crust:

• 1 1/2 cups chocolate cookie crumbs (e.g., Oreos, crushed finely)
• 1/4 cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup semi-sweet chocolate chips, melted and slightly cooled

For the Strawberry Swirl:

• 1 cup fresh or frozen strawberries, pureed
• 2 tbsp sugar
• 1 tsp cornstarch

Instructions:

1. Preheat Oven: Preheat to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks during the water bath.
2. Make the Crust:
   • Mix chocolate cookie crumbs and melted butter until evenly moistened.
   • Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.
3. Prepare the Strawberry Swirl:
   • In a small saucepan, combine strawberry puree, sugar, and cornstarch. Cook over medium heat until thickened (about 5 minutes). Let cool.
4. Make the Filling:
   • In a large bowl, beat cream cheese and sugar until smooth.
   • Add vanilla and eggs, one at a time, mixing well after each addition.
   • Mix in sour cream until blended.
   • Divide the filling in half; stir the melted chocolate into one half.
5. Assemble the Cheesecake:
   • Pour the chocolate filling over the crust, smoothing the top.
   • Spoon the plain cheesecake filling over the chocolate layer.
   • Drop small spoonfuls of the strawberry puree on top and use a toothpick or knife to swirl it into a marbled pattern.
6. Bake in a Water Bath:
   • Place the springform pan in a large roasting pan and fill the pan with hot water halfway up the sides of the cheesecake pan.
   • Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
7. Cool:
   • Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour.
   • Remove from the oven, let cool to room temperature, then refrigerate for at least 4 hours or overnight.
8. Serve:
   • Run a knife around the edge before releasing the springform pan.
   • Garnish with fresh strawberries, chocolate shavings, or a drizzle of melted chocolate.

This Chocolate Strawberry Swirl Cheesecake is as delicious as it is beautiful, with layers of creamy decadence and a fruity pop of flavor.