Chilling time: 4 1⁄2–5 hrs

Special equipment: 8in (20cm) springform pan

Ingredients:
5 tbsp unsalted butter, plus extra for greasing
6oz (150g) vanilla wafers crushed or processed
to crumbs (about 41 cookies)
6oz (150g) good-quality dark chocolate, chopped
1lb 2oz (500g) cream cheese, softened
2/3 cup sugar
1 tsp pure vanilla extract
2 large eggs, at room temperature

Method:
1 Grease the pan with butter and chill.

2 Add the butter to the cookie crumbs. Stir well and press the mixture onto the bottom and sides of the pan. Chill for 30–60 minutes, until firm.

3 Preheat the oven to 350°F (180°C).

4 Place the chocolate in a heatproof bowl and set over a saucepan of simmering water. Allow to cool. Beat the cream cheese until smooth.

5 Add the sugar and vanilla and beat just until smooth. Add the eggs, one at a time, beating well after each addition.

6 Pour half the filling into the cookie base.

7 Mix the chocolate into the remaining filling. Spoon a ring of the chocolate filling over the plain filling. Using a knife or a metal skewer, swirl the fillings to make a marbled pattern.

8 Bake for 50–60 minutes; the center should remain soft. Turn off the oven and leave the cheesecake inside until cool.

9 Refrigerate for at least 4 hours.

10 Run a knife around the side of the cheesecake to loosen it, remove the pan, and transfer to a serving plate.

PREPARE AHEAD:
The cheesecake can be made 3 days ahead and kept refrigerated; the flavor will mellow.

Chocolate Marble Cheesecake