Lori’s Cheesecake

(Adapted by Riana)

2 cups plain crackers, crushed into crumbs
1/4 cup sugar
1/2 cup butter, melted
2-8 oz. packages of cream cheese, softened (+/- 500 gr)
1-14 oz. can sweetened condensed milk (+/- 384 gr)
3 eggs, room temperature
4 oz bittersweet/semisweet chocolate

Preheat oven to 350F.

Mix together cracker crumbs, sugar and melted butter until mixture is wet (or pulse in a food processor until crumbs clump together) and begins to stick together. Spread mixture evenly in a 9 inch spring-form pan and press down firmly. Bake for 10 minutes. Set aside.

Reduce oven temperature to 300F.

Melt chocolate into a medium sized bowl.

In a large bowl, beat cream cheese until smooth. Add condensed milk and beat until smooth. Add eggs, one by one, beating each until fully incorporated. Pour 1/2 of the batter into the bowl with the melted chocolate and stir well.

Pour chocolate and plain batters into the prepared pan, evenly distributing and alternating battersBake cheesecake for 50-55 minutes. It will not look totally firm when done; it will jiggle. The whole cake should jiggle evenly, though the center might be a bit looser.

Cool cheesecake at room temperature for at least 1 hour before refrigerating. Refrigerate overnight or at least 4 hours.

Store in refrigerator until ready to serve

Serves 12