Title: Swiss Chocolate Marbled Cheesecake
Categories: Cheesecake Microwave
Yield: 8 Servings

2	tb	Butter
1	c	Chocolate-wafer cookie crumb
16	oz	Reduced-fat cream cheese
1/2	c	Sugar
2		Eggs
1/2	ts	Vanilla
1		(100-gram) bar Toblerone Swiss milk chocolate (3.5 ounces)

To prepare crust, place butter in a 9-inch glass pie pan or plastic microwave springform pan. Microwave on high 40 seconds or until melted. Stir in crumbs and press on bottom of pan. Rotating midway through cooking, microwave on high 2 minutes. Set aside.

Place cream cheese in large glass bowl of electric mixer. Microwave on medium (50 percent) 2 to 3 minutes or until softened. Place bowl under mixer and add sugar, beat well. Beat in eggs one at a time; beat in vanilla. Reserve 1/2 cup batter; pour remainder into crust.

Break chocolate bar into pieces, and place in a glass bowl. Microwave on medium 2 to 3 minutes or until chocolate can be stirred smooth (chocolate holds shape after melting in microwave, so test frequently). Stir reserver batter into chocolate. Drop spoonfuls of batter on top of cheesecake. Using a fork, swirl chocolate to make a marbled effect.

Rotating plate a half-turn midway through cooking, microwave on medium high (70 percent) 10 to 12 minutes or until center jiggles only slightly when shaken gently. Cool on a wire rack 30 minutes. Refrigerate until cold, about 5 hours.

Each serving: 351 calories, 9 grams protein, 19 grams fat, 34 grams carbohydrates, 91 milligrams cholesterol, 429 milligrams sodium.

as printed in the Houston Chronicle, 6/17/98

typed and posted by teri Chesser 6/98

From: Teri Chesser Date: 06-18-98 (12:29) The Once And Future Legend (1) Cooking

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