Chocolate Ripple Cheesecake

1/4 c. graham cracker crumbs
2 Tbsp. sugar
1/4 c. butter, melted
1 (6 oz.) pkg. semi-sweet chocolate morsels
1/2 c. sugar
1 lb. cream cheese, softened
1 c. sour cream
3/4 c. sugar
1 tsp. Vanilla extract
1 tsp. grated lemon rind
3 eggs

Preheat oven to 325 degrees. In small bowl, combine crumbs and 2 tablespoons sugar and butter; mix well. Pat into a 9-inch spring-form pan, covering bottom and 1-inch up sides. Place foil around bottom and 3/4 up sides; set aside.
Over hot (not boiling) water, combine chocolate morsels and 1/2-cup sugar; heat until morsels melt and mixture is smooth. Remove from heat; set aside. In large bowl, beat cream cheese and sour cream until smooth. Add 3/4-cup sugar, vanilla extract and lemon rind; mix well. Add eggs, one at a time, beating well after each addition.
Divide batter in half. Stir melted chocolate in one half. Pour into crumb-lined pan. Cover with plain batter. With sharp knife, swirl chocolate batter through plain batter to marbleize. Place pan in a roasting pan. Fill roasting pan with water to depth of 1-1/2 inches. Bake at 325 degrees for 1 hour. Cool in oven with door slightly open 1 hour. Remove from oven and water bath. Allow to sit at least 2 hours before removing ring from pan. Makes one 9-inch cheesecake.

Coffee-Chocolate Swirl Cheesecake:
Prepare cheesecake as directed in Chocolate Ripple Cheesecake, omitting lemon rind. To plain batter, add 2 measuring teaspoons instant coffee dissolved in 1teaspoon boiling water.

Chocolate Cheesecake:
Prepare cheesecake as directed in Chocolate Ripple Cheesecake, omitting chocolate morsels and 1/2 cup sugar. Increase 3/4-cup sugar to 1 1/4 cups. Add 2 envelopes (2 ounce) chocolate syrup along with sugar, vanilla extract and lemon rind. Pour into crumb-lined pan; bake as directed.

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