MARBLE CHEESECAKE

Steps:

• Beat cream cheese until smooth. (seriously, no lumps!)
• Add sugar, vanilla, and lemon flavoring and mix well.
• Slowly add the eggs, one at a time, mixing well after each addition.
• Add 1/2 cup heavy cream and blend until smooth.
• Lightly grease and flour (can skip the flouring to make it gluten-free or use alternative) a 9-inch springform pan and preheat oven to 400 degrees.
• Remove 1 1/2 cups of cheese mixture to a small bowl and stir in the melted chocolate.
• Add remaining 1/4 cup cream to remaining cheese mixture and pour into springform pan.
• Add 1 1/2 cups of chocolate cheese mixture to pan in spoonfuls dotted around top of cake.
• With tip of knife, run blade through cheesecake, swirling mixture together.
• Place springform pan in a water bath and bake for 15 minutes.
• Reduce temperature to 325 degrees and cook an additional 40 to 50 minutes, until center of cheesecake is set.
• Cool and refrigerate for at least 6 hours.
• Tips: It's generally done when there is only a 2-3 inch spot in the center that jiggles. Several small cracks is fine and often just he nature of the cheesecake but if you get a larger crack through the middle of it, then it is a sign that it has been over baked.
• Also, if you cool the cheesecake too quickly you may get cracks. Let it cool on top of one of the stove burners with an inverted plate resting on top.