How do you make a chocolate and strawberry swirl cheese cake?

For the crust

- 1 1/2 cups graham cracker crumbs

- 1/4 cup sugar

- 1/4 cup melted butter

- 1 teaspoon vanilla extract

For the filling

- 2 pounds cream cheese, softened

- 1 cup sugar

- 1 teaspoon vanilla extract

- 1/4 cup sour cream

- 2 eggs

- 1 egg yolk

- 6 oz chocolate, chopped

- 1 pint fresh strawberries, sliced

- 1 tablespoon sugar

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and vanilla extract.

3. Press the graham cracker mixture into the bottom of a 9-inch springform pan.

4. Bake the crust for 10-12 minutes, or until golden brown.

5. Let the crust cool completely.

6. In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth.

7. Add the sour cream, eggs, and egg yolk and beat until combined.

8. Transfer half of the cheesecake mixture to a medium bowl.

9. Add the chocolate to the remaining cheesecake mixture and stir until combined.

10. Pour the chocolate cheesecake mixture over the cooled crust.

11. Pour the remaining plain cheesecake mixture over the chocolate cheesecake mixture.

12. Swirl the two mixtures together with a spoon to create a marbled effect.

13. Arrange the strawberries on top of the cheesecake mixture.

14. Sprinkle the strawberries with sugar.

15. Bake the cheesecake for 45-55 minutes, or until the center is set.

16. Let the cheesecake cool completely before serving.

Tips

- For a richer cheesecake, use full-fat cream cheese and sour cream.

- If you don't have a springform pan, you can use a regular 9-inch pie pan. Just be sure to line the pan with parchment paper before pressing in the graham cracker crust.

- To prevent the cheesecake from cracking, let it cool slowly in the oven. After you turn the oven off, leave the cheesecake in the oven with the door cracked open for 1 hour. Then, remove the cheesecake from the oven and let it cool completely on a wire rack.

- This cheesecake can be made ahead of time and stored in the refrigerator for up to 3 days.