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Chocolate & Vanilla Swirl Cheesecake

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“This recipe is from Taste of Home magazine.”

Ingredients Nutrition

  • 20 chocolate sandwich style cookies, crushed
  • 3 tablespoons butter, melted
  • 4 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 4 eggs
  • 6 semi-sweet chocolate baking squares, melted & cooled


  1. Preheat oven to 325 degrees.
  2. Line 13 x 9-inch baking pan with foil.
  3. Mix cookie crumbs and butter and press mixture into bottom of pan.
  4. Bake 10 minutes.
  5. Beat cream cheese, sugar, and vanilla in large bowl on medium speed until well blended.
  6. Add sour cream & mix well.
  7. Add eggs, one at a time, beating on low after each addition just until blended.
  8. Remove 1 cup of batter and set aside.
  9. Stir melted chocolate into remaining batter in large bowl then pour into crust.
  10. Top with spoonfuls of the remaining 1 cup of plain batter.
  11. Cut through batters with knife for swirling effect.
  12. Bake 40 minutes or until center is almost set.
  13. Cool then refrigerate for at least 4 hours.
  14. Lift out of pan with foil; cut and serve.
  15. Refridgerate leftovers.

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