- 1 Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
- 2 Measure 1 cup batter into medium bowl. Stir in melted chocolate and food color. Pour into crust. Top with remaining (plain) cheesecake batter.
- 3 Bake 40 minutes or until center is almost set. Cool completely on wire rack.
- 4 Refrigerate 3 hours or overnight.
TIPS AND TRICKS
Test Kitchen Tip: Drizzle cheesecake with chocolate or hot fudge dessert topping just before serving.