Chocolate Swirl Cheesecake

1. Stage

Start by preheating your oven to 350°F. Prep your springform pan by wrapping a double thickness of heavy-duty foil (about an 18-inch square) around a greased 9-inch springform pan. Editor’s Tip: Even if your pan says leak-proof, it’s always a smart decision to wrap your pan in a layer of foil just in case. This will prevent any leaks later in the baking process.

2. Stage

Combine the graham cracker crumbs, 1/2 cup of walnuts and the sugar. Stir in the melted butter. Press the mixture onto the bottom and 1 inch up the sides of your prepared springform pan, then place the pan on a baking sheet. Bake the cheesecake crust for 10 minutes. Let the crust cool on a wire rack while you work on the rest of the cheesecake. Editor's Tip: The best way to get a nice firm, even crust is to use the flat bottom of a glass or measuring cup. This way, you can get a nice flat finish and press along the very edge of your pan. However, don’t pack it in too hard, or the crust will be difficult to cut through when you’re ready to serve.

3. Stage

In a small saucepan, bring the heavy whipping cream just to a boil. Pour the heavy cream over the chocolate chips, then whisk them together until they form a smooth, silky ganache. Set the ganache aside to cool. Editor’s Tip: At first, it might look like the two ingredients will never combine, but just keep whisking!

4. Stage

Beat the cream cheese until it's smooth. Add the brown sugar, sour cream, flour, vanilla extract, salt and 2 tablespoons of the maple syrup, and beat them until they're well blended. Add the lightly beaten eggs, and beat the batter on low speed until it's combined. Pour it into the prepared crust, reserving 3 tablespoons of the batter.

5. Stage

Mix the reserved cheesecake batter into the cooled chocolate, then drop spoonfuls of the ganache over the top of the cheesecake filling. Cut through batter and chocolate with a knife to make a swirl pattern.

6. Stage

Place the springform pan in a larger baking pan, then add 1 inch of hot water to the larger pan. Bake the cheesecake until its center is just set but still jiggles when shaken, 50-65 minutes. Editor’s Tip: You’ll know your cheesecake is done when you conduct the wobble test. This test sounds funny, but it’s the best way to test the doneness of cheesecake. Just tap the side of your cheesecake pan with a wooden spoon. If the wobbles just a bit in the center, it’s done. If the batter ripples all over, it still needs time. Don’t bake your cheesecakes until they are set in the middle! This indicates that the cheesecake is actually overbaked, and overbaked cheesecakes are more prone to crack.

7. Stage

Remove the springform pan from the water bath. Cool the cheesecake on a wire rack for 10 minutes. Loosen the sides of the cheesecake from the pan with a knife, then remove the foil. Cool the cheesecake for one hour longer. Refrigerate it overnight, covering it when it's completely cooled. When you’re ready to serve the cheesecake, remove the rim from the pan. Serve your cheesecake slices with whipped cream and the remainder of the walnuts. Drizzle them with the remaining 2 tablespoons of maple syrup.