Mini Chocolate Marble Cheesecake

Instructions

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1. - Preheat oven to 350°F. Prepare 6 in. springform pan with vegetable pan spray. Wrap bottom half of pan in heavy-duty aluminum foil.
2. - For crust, in small bowl, stir together graham cracker crumbs, sugar and butter. Press evenly into bottom and 1 in. up sides of pan. Bake 8-10 minutes, or until golden brown. Let cool until ready to use.
3. - In large bowl, beat cream cheese and sugar with electric mixer on medium speed until well combined. Add sour cream, heavy cream, eggs and vanilla and mix until thoroughly incorporated. Pour half of cheesecake mixture into separate small bowl. Add cocoa powder to remaining cheesecake mixture and mix on low speed until well incorporated. Pour half of plain cheesecake mixture into crust, then pour in half of chocolate mixture. Repeat with remaining plain and chocolate mixtures. Use a spatula or knife to swirl together.
4. - Fill cookie pan or jelly roll pan with 1/2” water. Place springform pan on cookie pan and bake 1 hour and 20 minutes, or until center of cheesecake jiggles only slightly. Turn off oven and allow cheesecake to remain in oven with door open 10 minutes. Remove to cooling grid and cool completely. Refrigerate at least 2 hours or until ready to serve.