It's normally made in a springform pan and comes out at least three inches high. But I was considering submitting it to the Good Food Pie Contest, so I practiced and photographed it in a standard pie pan. It came out wonderfully that way as well.
In the end I brought a fruit pie to the contest, but this is still up my sleeve for next year....Meanwhile, it'll be on my holiday table!
Chocolate Marble Cheesecake
1 Cup Fine Graham Cracker Crumbs
2 Tbsp Sugar
1/3 Cup Melted Butter or Margarine
3 (8 oz) packages Cream Cheese, softened
1 Cup Dairy Sour Cream
2 tsp Vanilla
3 Tbsp all-purpose Flour
2 Egg yolks
1 Cup Sugar
1/4 Cup unsweetened Cocoa
1/4 Cup Sugar
1 tsp Vanilla
Combine first three ingredients and push into springform pan. Bake in a preheated 350-degree oven for 10 minutes. Cool.
In a large mixer bowl, beat together cream cheese, sour cream, and 2 tsp of vanilla until smooth. Add flour, a tablespoon at a time, blending well. Beat eggs and egg yolks in a small mixer bowl on high speed until thick and lemon-colored, about five minutes. Gradually add 1 cup sugar and beat thoroughly.
Add egg-sugar mixture to cheese mixture and blend on low speed just until combined. Reserve 2 cups batter; pour remaining batter into prepared pan. Thoroughly combine cocoa and 1/4 cup sugar. Blend into 2 cups reserved batter. Stir in 1 tsp and spoon dollops of chocolate batter on top of vanilla batter in pan. With spatula or knife, swirl gently to produce a marble effect.
Bake in a preheated 300-degree oven, 1 hour 15 minutes. Turn off oven and leave cake in oven 1 hour without opening door. Remove from oven and cool; cover & chill. Yield: about 12 servings.