Since this is my first cheesecake I decided to use a chocolate crumb crust and followed the recipe up to the baking process which said 75-80 min. I thought that was to long so baked it 55 min instead but it got over done on the top. So here is my recipe and with some corrections. First I would use graham cracker crust and second leave in oven only 45 min.
1turn oven on 350* early to have even temperature
lightly grease bottom and sides of 9 in. springform pan; set aside.
Using 2 long pieces of tinfoil cover bottom and sides of pan with it and press to make it fit tight.
2prepare all of your ingredients before making the cheese cake.
Have every thing you need on the counter to start with.
3graham cracker crust--mix together
2 1/2 cups graham cracker crumbs (about 40 squares,
1/4 cup sugar
2/3 cup melted butter.
lightly grease the springform pan and add the crust mix. Using a small glass covered with seran spread the mix over the bottom and up about 1 in on the sides. press the glass against the sides and bottom to make it firm.
Bake at 350* 8-10 min or until set.
Remove and let cool.
In a mixer bowl place the 4 pkg's cream cheese, softened, Beat cream cheese until smooth, add sugar; beat for 1 min. add eggs; beat on low speed just until combined. add orange juice and zest; beat on medium for 1-2 min
Set aside 3/4 cup and pour the remaining filling into pan.
with the melted chocolate add the 3/4 cup of filling you had set aside. mix well and drop by spoon fulls on top of the filling and using a knife make swirls. Don't over do it as will mix to much.
6Place pan in a large baking pan that is almost the same height. Fill with hot water to a depth of 1 in.
Bake at 350* 45 min or until center is jiggely.
Remove from oven; cool for 10 min. Carefully run knife around edge to loosen;
7Cool for 1 hour. Remove foil.
Refrigerate 3-4 hours or overnight
Remove sides of pan and enjoy.