Black and White Cheesecake

This black and white cheesecake is inspired by the famous cookie and I think it looks so much more elegant than marbling the chocolate and vanilla together.

1½ cups chocolate cookie crumbs, such as Oreo
⅓ cup butter, melted
3 Tbsp. Monk Fruit Sweetener with Erythritol (Granular)
1½ lbs cream cheese
1¼ cups Monk Fruit Sweetener with Erythritol (Granular)
3 eggs
2 tsp. pure vanilla extract
1 cup whipping cream
3 squares unsweetened baking chocolate, melted

Preheat oven to 300°F (150°C/130°C fan, Gas Mark 2).

Mix cookie crumbs, butter and the 3 Tbsp. sugar and press into the bottom of the springform pan.

Cream together the cream cheese and 1¼ cups sugar. Add the eggs, one at a time, beating well after each addition.

Blend in the pure vanilla extract and whipping cream. Blend until smooth and divide the mixture into 2 equal portions (about 4 cups each).

To the first half of the mixture, stir in the melted chocolate (in a pinch you can substitute ½ cup cocoa and another ¼ cup whipping cream). Pour evenly into the bottom of the prepared spring form pan.

Carefully spoon the vanilla cheesecake batter over the top of the chocolate mixture already in the pan.

Bake in a bain marie (water bath) for about 55 minutes to an hour or until the surface of the cake no longer looks glossy.

Remove from oven and cool completely in the pan for at least an hour before chilling to completely cold in the fridge.

Makes 12 servings.