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Prep Time:  10 minutes
Cook Time: 40 minutes
Refrigerate:   3 hours
Makes 8 servings.



2 packages (8 ounces each) cream cheese, softened
~ 1/2 cup sugar
~ 1 teaspoon McCormick® Pure Vanilla Extract
~ 2 eggs
~ 2 ounces semi-sweet baking chocolate, melted
~ 1 tablespoon McCormick® Red Food Color
~ 1 prepared chocolate crumb crust (6 ounces)


1. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed, just until blended. 

2. Measure 1 cup batter into medium bowl. Stir in melted chocolate and food color. Pour into crust. Top with remaining (plain) cheesecake batter. 

3. Bake in preheated 350°F oven 40 minutes or until center is almost set. Cool completely on wire rack. 

4. Refrigerate 3 hours or overnight.  

Test Kitchen Tip:
Drizzle cheesecake with chocolate or hot fudge dessert topping just before serving.

Recipe & photo courtesy of


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