Marble Cheesecake - cooking recipe

Ingredients

4 (8 ounce) packages cream cheese, softened
1 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon lemon flavoring
4 eggs, lightly beaten
3 egg yolks, lightly beaten
3/4 cup heavy cream (1/2 plus 1/4)
6 ounces semisweet chocolate, melted

Preparation

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.