A chocolate-infused cookie crust is topped with both chocolate and vanilla flavored cheesecake filling swirled gently for a lovely marbled effect.

Marbled Cheesecake Squares

Chocolate Crust:

2 cups vanilla wafter crumbs (about 60 wafers)

1/3 cup unsweetened baking cocoa

1/2 cup powdered sugar

1/2 cup butter, melted

 

Filling:

3 (8-ounce each) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
3 large eggs
2 teaspoons vanilla extract
2 (1-ounce each) bars unsweetened baking chocolate, melted

1. Heat oven to 300°F (150°C).
2. Prepare Chocolate Crust: Stir together vanilla wafer crumbs, cocoa and powdered sugar in medium bowl. Stir in melted butter until well blended. Press mixture firmly on bottom of 13 x 9 x 2-inch baking pan.
3. For Filling: Beat cream cheese in large bowl until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla; mix well.
4. Pour half of batter evenly over prepared crust.
5. Stir melted chocolate into remaining batter; drop by spoonfuls over vanilla batter. With metal spatula or knife, swirl gently through batter to marble.
6. Bake 45 to 50 minutes or until set. Cool in pan on wire rack. Refrigerate several hours until chilled. Cut into bars. Cover; store leftover bars in refrigerator.

Makes about 24 squares.