Randy Mayor; Katie Stoddard
Yield
12 servings

Use the tip of a knife to make the marble effect for these beautiful and delicious cheesecake squares. If you've forgotten to set out the cream cheese to soften, arrange the unwrapped blocks in a single layer in a large bowl, and microwave at HIGH a minute or until slightly soft.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Place crumbs in a 9-inch square baking pan coated with cooking spray; drizzle with butter. Toss with a fork until moist. Press into bottom of pan. Bake at 325° for 8 minutes; cool on a wire rack.

Step 3

Place cheeses in a large bowl; beat with a mixer at high speed until smooth. Add sugar and flour; beat well. Add vanilla, egg whites, and egg; beat until well blended. Pour cheese mixture into prepared pan.

Step 4

Place chocolate in a small microwave-safe bowl; microwave at high 1 1/2 minutes or until soft, stirring after 45 seconds (chocolate should not completely melt). Stir until smooth. Drop melted chocolate onto cheese mixture to form 9 mounds. Swirl chocolate into batter using the tip of a knife. Bake at 325° for 35 minutes or until almost set. Cool on a wire rack. Cover and chill at least 4 hours.

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