Ingredients:

  • 1 ½ cups (150 g) graham cracker crumbs
  • ½ cup (100 g) granulated sugar
  • ½ cup (115 g) unsalted butter, melted
  • 3 (8 oz) packages (675 g) cream cheese, softened
  • 1 cup (200 g) granulated sugar
  • 3 large eggs
  • 1 tsp (5 ml) pure vanilla extract
  • 1 cup (240 ml) sour cream
  • Zest of 1 lemon
  • 4 oz (115 g) semi-sweet chocolate, chopped
  • 1 tsp (5 ml) vegetable oil

Instructions:

  1. Preheat the oven to 325°F (160°C).
  2. Combine graham cracker crumbs, sugar, and melted butter in a bowl.
  3. Press the mixture evenly into the bottom of the springform pan. Bake for 10 minutes and let cool.
  4. In a large mixing bowl, beat the softened cream cheese until smooth.
  5. Gradually add sugar and beat until well combined.
  6. Add eggs one at a time, mixing after each addition.
  7. Mix in vanilla extract, sour cream, and lemon zest until smooth.
  8. Melt chocolate with vegetable oil using a double boiler or microwave.
  9. Allow it to cool slightly before swirling into the filling.
  10. Pour half of the filling into the crust.
  11. Drizzle half of the melted chocolate over the filling and swirl with a spatula.
  12. Pour the remaining filling on top, followed by the rest of the chocolate, and swirl again.
  13. Bake for 45-50 minutes, or until the edges are set but the center is slightly jiggly.
  14. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
  15. Refrigerate for at least 4 hours (or overnight) before slicing.