Chocolate Swirl Cheesecake

Instructions

1. Prepare the crust
   Preheat oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons sugar. Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.
2. Create the cheesecake batter
   In a large mixing bowl, beat cream cheese on medium speed until completely smooth, about 3-4 minutes. Add 1 1/4 cups sugar, flour, and salt, and beat until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, heavy cream, and sour cream, mixing just until combined. Be careful not to overmix.
3. Prepare chocolate mixture
   Transfer 1 1/2 cups of the cheesecake batter to a separate bowl. Add the melted chocolate and stir until fully incorporated. The mixture should be smooth and uniform in color.
4. Create the swirl pattern
   Pour half of the vanilla batter into the prepared crust. Dollop spoonfuls of chocolate batter on top, then add remaining vanilla batter. Use a knife or skewer to gently swirl the batters together, creating a marbled effect. Don't overmix or the distinct swirls will be lost.
5. Bake the cheesecake
   Place the springform pan on a baking sheet and bake at 325°F for 60-70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
6. Chill and serve
   Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen the cake. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight. Remove the sides of the springform pan before serving.