Ingredients

• Graham cracker crumbs - 1 ½ cups
• Unsalted butter, melted - ¼ cup
• Cream cheese, softened - 24 oz
• Granulated sugar - 1 cup
• Vanilla extract - 1 teaspoon
• Large eggs - 4
• Sour cream - 1 cup
• Cocoa powder - ¼ cup
• Milk - 2 tablespoons

Instructions

1. 1.

   Preheat the oven to 325°F (165°C).

2. 2.

   Combine graham cracker crumbs and melted butter in a bowl; press into the bottom of a 9-inch springform pan.

3. 3.

   In a large bowl, beat cream cheese and sugar until smooth. Mix in vanilla extract.

4. 4.

   Add eggs one at a time, beating well after each addition.

5. 5.

   Blend in sour cream until mixture is uniform.

6. 6.

   Reserve 1 cup of the batter; pour the remaining batter over the prepared crust.

7. 7.

   Mix cocoa powder and milk into the reserved batter until smooth.

8. 8.

   Drop spoonfuls of the chocolate batter over the vanilla batter in the pan.

9. 9.

   Using a knife, gently swirl the two batters together to create a marbled effect.

10. 10.

    Bake in preheated oven for 45-50 minutes, or until the center is set.

11. 11.

    Turn off the oven and let the cheesecake cool inside for 1 hour.

12. 12.

    Refrigerate for at least 4 hours or overnight before serving.

Nutritional Facts