Mocha Swirl Cheesecake - cooking recipe

Ingredients

1 Tbsp. margarine
1 c. finely ground hazelnuts or almonds
2 oz. semi-sweet chocolate
2 Tbsp. water
1 tsp. instant coffee crystals
3 (8 oz.) cream cheese, softened
1 c. sugar
2 Tbsp. flour
1 tsp. vanilla
4 eggs
2 Tbsp. milk
1/2 tsp. coffee dissolved in 2 Tbsp. water

Preparation

Grease spring-form pan.
Press nuts onto the bottom and 2 inches up the side.
Set aside.
Heat chocolate, water and 1 teaspoon coffee crystals in a pan over low heat until melted. Cool.
Beat cream cheese, sugar, flour and vanilla with an electric mixer until fluffy.
Add eggs, one at a time.
Beat on low until combined.
Remove 1/3 of batter, stir in cool chocolate mixture. Stir the milk and dissolved coffee into remaining batter.
Pour 1/2 of light batter into spring-form pan.
Spoon 1/2 of chocolate batter over top.
Repeat.
Make a few swirls using knife.
Bake on a shallow pan in 325\u00b0 oven for 45 minutes or until center appears nearly set.
Cool in pan 15 minutes.
Loosen crust from pan with knife.
Cool 30 minutes more.
Remove sides.
Cool.
Chill at least 4 hours.