Chocolate cheesecake fit for the gods

Chocolate Swirl Cheesecake

2 cups graham cracker crumbs
1/3 cup powdered sugar
12 tbsp melted unsalted butter

2 lbs cream cheese (@ room temp.)
3/4 cup granulated sugar
1/2 tsp lemon juice
5 whole eggs (@ room temp.)
4 oz. semi-sweet melted chocolate

Crust: Butter and flour a 9-inch springform cake pan. Set aside. Mix graham cracker crumbs, powdered sugar and butter together. Press crust into bottom and sides of cake pan. Refrigerate while preparing the filling.

Filling: Mix cream cheese on low speed for 10 min. Add sugar and lemon juice. Mix to blend. Add eggs one at a time, mixing well after each addition. Pour all but one cup of filling into prepared crust. Melt chocolate and add slowly to reserved cup of filling. Use a pastry tube and starting from center, draw a spiral onto cake batter. Using the tip of a knife and starting from the center, lightly pull the knife tip through the spiral as if cutting cheesecake into quarters. Repeat, “cutting” quarters in half, from center to rim or, to alter the design, draw from rim to center.

Bake at 300° for about 1 hour. Cake should be golden brown, pulling away from sides of pan and barely firm in the center. Allow to cool for several hours before placing in refrigerator overnight.

Variations: Try substituting sambuca or amaretto for lemon juice!!