Double Chocolate Marble Cheesecake With Irish Cream - graham cracker crumbs

Method

• Preheat oven to 475F degrees.
• Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats.
• A deep cookie sheet will work fine.
• Measure 1 1/2 cups of graham cracker crumbs into a medium bowl.
• Mix in 1/3 cup melted margarine.
• Press the crumb into a 9-inch spring form pan that has been lined on the bottom with parchment paper.
• Use a large metal spoon to compress the crumb mixture flat into the bottom of the pan.
• Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath.
• Put the crust in your freezer until the filling is done.
• Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla.
• Mix for a couple minutes or until the ingredients are smooth and creamy.
• Whisk the eggs in a medium bowl and then add them to the cream cheese mixture.
• Blend the mixture just enough to incorporate the eggs.
• Place the white and semi-sweet chocolate in separate microwave-safe dishes and slowly melt them in the microwave.
• Split the mixture into half (use a second bowl).
• In one half, add the melted white chocolate; in the other half, add the melted semi-sweet chocolate and the Irish creme.
• Dump the darker mixture into the spring-form pan on top of the graham crumbs.
• Spread out the mixture then dump the second part (the white chocolate portion) of the mixture on top.
• Using a spatula, slowly swirl the two mixtures together.
• Be careful not to blend them together; rather just try to mix up the two parts so that there is a marble type look to it.
• Carefully place the cheesecake into the water bath in the oven.
• Bake for 12 minutes at 475F degrees, then turn the oven down to 350F degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.
• Remove the cheesecake from the oven to cool (usually around 10 - 15 minutes).
• When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours (overnight is best).