Ingredients:
1 package (8 ounces) cream cheese softened
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/2 ounces German sweet chocolate, melted
In a small mixing bowl, beat cream cheese and sugar until smooth. Add egg; beat low speed just until combined. Stir in vanilla. Transfer 1/3 cup to another bowl; stir in melted chocolate until well blended.
Spread remaining cream cheese mixture into a 7-inch pie plate coated with nonstick cooking spray. Top with chocolate mixture; cut through batter with a knife to swirl. Place pan on a baking sheet.
Bake at 350 degrees for 25-30 minutes or until center is almost set. Cool on a wire rack for 15 minutes. Carefully run a knife around edge of pan to loosen. Refrigerate for at least 1 hour before serving. Refrigerate leftovers.
Yield: 4 servings
Preparation: 10 minutes
Bake: 25 minutes + chilling
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