Indulge: Chocolate-Mint Swirl Cheesecake

Two layers form this dazzling minty cheesecake: an ultra-creamy vanilla layer that sits on the chocolate crust, followed by a chocolate-mint layer on top that's swirled with some reserved vanilla batter for a beautiful presentation.

CRUST

1 (9-oz.) box chocolate wafer cookies, ground (about 2 cups crumbs)*
6 tablespoons unsalted butter, melted

FILLING

8 oz. semisweet chocolate, chopped
4 (8-oz.) pkg. cream cheese, softened
1 1/3 cups sugar
2 tablespoons all-purpose flour
4 eggs, lightly beaten, room temperature
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
1 teaspoon peppermint extract

1. Heat oven to 325°F. Wrap outside of 9-inch springform pan with heavy-duty foil. Combine all crust ingredients in medium bowl until crumbs are moistened. Press into bottom and 1 inch up sides of pan; bake 8 minutes or until set. Cool on wire rack.

2. Meanwhile, melt chocolate in medium heatproof bowl set over saucepan of barely simmering water (do not let bowl touch water), stirring frequently until melted and smooth. Remove bowl from saucepan.

3. Beat cream cheese and sugar in large bowl at low speed until smooth. Beat in flour. Add eggs in two parts, beating just until combined. Beat in cream and vanilla just until blended.

4. Pour 2 cups of the batter into crust. Place springform pan in large shallow roasting or broiler pan. Add enough hot tap water to come halfway up sides of springform pan. Bake 35 minutes.

5. Meanwhile, reserve 1/4 cup of the batter in small bowl. Stir melted chocolate and peppermint extract into remaining batter.

6. Remove cheesecake from oven. Pour chocolate batter over cheesecake, spreading if necessary. Spoon reserved 1/4 cup batter randomly over top. Run thin knife gently through batter to swirl.

7. Bake an additional 25 to 35 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Cool on wire rack to room temperature. Refrigerate, uncovered, overnight. (Cheesecake can be made 3 days ahead. Cover and refrigerate.) Store in refrigerator.

12 servings

PER SERVING: 555 calories, 42.5 g total fat (23.5 g saturated fat), 9 g protein, 38 g carbohydrate, 175 mg cholesterol, 420 mg sodium, 1.5 g fiber

TIP *Pulse cookies in food processor until finely ground or press with rolling pin in plastic bag until finely crushed.