Cheesecake Batter: cream Cheese sugar vanilla Extract egg
Chocolate Batter: unsalted butter semisweet chocolate cocoa powder eggs sugar vanilla extract all-purpose flour salt
Melt butter and chocolate together, and then add sugar.
Add the eggs, the vanilla, and mix to integrate well.
Add the sifted dry ingredients and mix but don't beat.
The final batter is smooth, shiny and luscious. Pour into the prepared pan.
Mix all cheesecake batter ingredients together, and drizzle over the chocolate mixture in the pan.
Swirl it lightly. Don't over do it. You want both batter to be present.
Bake for 25 minutes, Let cool on a wire rack, cover with plastic wrap and refrigerate until firm to cut.
I like to eat them the next day. Store leftovers covered in the refrigerator or freeze for up to a month.
SERVE OR STORE