Chocolate Swirl Cheesecake

subheading: Crust:

1 cup chocolate cookie crumbs

¼ cup melted butter

3 tbsps. sugar

subheading: Filling:

3 8 oz. pkgs. cream cheese, room temperature

1 cup sour cream

1 cup sugar

2 tbsps. flour

3 eggs, separated

2 tbsps. Cream de Cacao

6 oz. pkg. semi-sweet chocolate chips, melted

1 cup whipping cream

Combine cookie crumbs, butter and sugar. Press evenly on bottom of 9-inch springform pan. Chill while preparing filling.

Preheat oven to 350°. Beat cream cheese, sour cream, sugar and flour thoroughly. Add egg yolks, one at a time, blending well after each addition.

Whip egg whites until almost stiff but not dry. gently fold into cheese mixture.

Fold in Cream de Cacao. Gently swirl slightly cooled chocolate though cheese mixture to give marbled effect.

Transfer carefully to springform pan and bake 60 minutes. Turn off oven and let cake cool with door open.

When cool, remove sides of springform; whip cream and spread over cheesecake.

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