Marbled Cheesecake Bars

I made these for the first time two years ago; they were great and received a ton of compliments.  I'm not sure why I haven't made them since then, but when I came across this recipe last weekend in my recipe file I immediately grabbed it out!  These are not anything like cheesecake brownies.  They are strictly cheesecake, and so good!  I am thrilled that i stumbled across this old recipe and I will be sure to not let two years pass until I make them again.

Marbled Cheesecake Bars

Source: Ghiradelli Chocolate

Yields 16 bars

Ingredients

2 ounces 60% Cacao Bittersweet Chocolate Baking Bar

1 cup flour

1 cup finely chopped pecans

1/2 cup butter, softened

1/2 cup firmly packed brown sugar

24 ounces cream cheese, softened

1 teaspoon pure vanilla extract

3 eggs

3/4 cup granulated sugar

Directions

Preheat oven to 325 degrees.

Crust:

Combine the flour, pecans, butter, and brown sugar; mix well.  Press the mixture onto the bottom of an ungreased 8 or 9 inch baking pan.  Bake 15 to 16 minutes, or until light golden brown.  Let cool while preparing batter.

Batter:

Melt the chocolate (broken into 1 inch pieces) in a double broiler over hot, but not boiling, water.  Stir the chocolate occasionally until smooth.  Set aside.  In a large mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until well blended.  Add the eggs, one at a time, mixing well after each addition.  Remove 1 cup batter and reserve.  Add the melted chocolate to the mixing bowl and combine.  Spoon the chocolate batter over the crust.  Pour the 1 cup of reserved plain batter over the chocolate batter.  Using the blade of a butted knife, swirl the batter to create a marbled effect.

Bake 30 to 35 minutes, or until center is set.  Place the pan on a wire rack and cool to room temperature.  Cover, and transfer the pan to the refrigerator to chill, approximately 3 hours.  Store covered in the refrigerator.