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Marbled White Chocolate Cheesecake

Marbled White Chocolate Cheesecake recipe
photo by:kraft
Melted white and dark chocolates are each stirred into half of a rich cheesecake batter, then swirled together for a pretty marbleized look.
15 min
4 hr 55 min
12 servings
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What You Need

cups  crushed chocolate wafer cookies
Tbsp.  butter or margarine, melted
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
cup  sugar
tsp.  vanilla
oz.  BAKER'S Semi-Sweet Chocolate, melted
pkg.  (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted

Make It

PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crushed wafers and butter. Press firmly onto bottom of pan. Bake 10 minutes.

BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the cream cheese mixture; place in small bowl. Add melted semi-sweet chocolate; stir until well blended. Add melted white chocolate to remaining cream cheese mixture; mix well. Spoon semi-sweet and white chocolate mixtures alternately over crust. Swirl with knife to marbleize.

BAKE 40 minutes or until center is almost set. Run small knife or spatula around side of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Garnish as desired. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Enjoy this beautiful, indulgent cheesecake the next time you entertain.
Prepare as directed, substituting 18 OREO Cookies, crushed (about 1-1/2 cups), for the crushed chocolate wafers.
Prepare as directed, substituting 13x9-inch baking pan for the springform pan and baking cheesecake at 350°F for 30 minutes or until center is almost set.
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