This cake was done quite sometimes back, I like cheeesecake a lot but when you are the only eating at home, its a gargantum task to finished the whole cake. More often it will be distributed to my much grateful officemates. I like plain bake cheesecake with sourcream, which add an extra creaminess. However, for thsi I play around with chocolate for the marbled effect.However, the marbled effect did not really materialized as hoped :( ( will work on this).This was taken form Amy at allrecipes.com
1 1/2 cups crushed digestive biscuit
6 tablespoons butter, softened
2 (1 ounce) squares semisweet chocolate, chopped
2 (8 ounce) packages cream cheese
1 cup white sugar
2 teaspoons vanilla extract
1 cup sour cream
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, combine graham cracker crumbs and butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth
Cream together cream cheese and sugar. Add eggs one at time, blending well. Add vanilla and sour cream.
Remove 1 cup of cream cheese mixture and combine with melted chocolate.
Spread plain batter into the crust. Drop the chocolate mixture randomly over the top. With the tip of a knife, Swirl the batter to create a marble effect.
Bake for 60 to 70 minutes in the preheated oven, or until cake jiggles evenly across the top when lightly shaken. Run a knife around the outside edge, but leave the cake in the pan. Let cool on counter, then place in refrigerator. Remove from pan when completely chilled, top with blueberry filling and serve.