Ebony and ivory for the taste buds! This quick, easy and delicious pie swirls the rich flavor of new Hershey®'s Special Dark® Chocolate Chips into smooth vanilla cheesecake. Garnish with fresh raspberries or red raspberry jam, if desired.
INGREDIENTS (for 8 servings):
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 (10 inch) packaged crumb crust
- 1 cup HERSHEY®'S SPECIAL DARK® Chocolate Chips
- 1/4 cup milk
- Red raspberry jam (optional)
Heat oven to 350 degrees F.
Beat cream cheese, sugar and vanilla in mixer bowl until well blended. Add eggs; mix thoroughly. Spread 2 cups batter in crumb crust.
Place chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Cool slightly. Add chocolate and milk to remaining batter; blend thoroughly. Drop chocolate batter by tablespoonfuls onto vanilla batter. Gently swirl with knife for marbled effect.
Bake 30 to 35 minutes or until center is almost set. Cool; refrigerate several hours or overnight. Drizzle with warmed red raspberry jam, if desired. Cover; refrigerate leftovers.