This cheesecake features a rich chocolate swirl and a creamy texture, perfect for any occasion.
Preheat your oven to 300°F (150°C) and grease a 9-inch springform pan.
Greasing the pan ensures the cheesecake doesn't stick, making it easier to remove.
Combine the chocolate graham cracker crumbs and melted butter in a bowl. Press the mixture into the bottom and slightly up the sides of the prepared pan.
Use the bottom of a glass to press the crust evenly into the pan.
In a large mixing bowl, beat the softened cream cheese and sweetened condensed milk until smooth.
Ensure the cream cheese is at room temperature for a smoother mixture.
Add the sugar, eggs, lime juice, and vanilla extract to the cream cheese mixture and beat until well combined.
Mix on low speed to avoid incorporating too much air, which can cause cracks.
Melt the chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
Be careful not to overheat the chocolate, as it can seize.
Stir a portion of the cheesecake batter into the melted chocolate to create a chocolate mixture.
Mix thoroughly to ensure a consistent chocolate flavor.
Alternate spooning the plain and chocolate batters into the crust, creating a marbled effect.
Use a skewer or knife to swirl the batters for a decorative pattern.
Bake the cheesecake for 70-75 minutes, or until the edges are set and the center jiggles slightly.
Avoid opening the oven door during baking to maintain a consistent temperature.
Cool the cheesecake on a wire rack for 10 minutes, then run a knife around the edge to loosen it. Cool completely before refrigerating.
Cooling gradually helps prevent cracks on the surface.
Drizzle caramel sauce over the cheesecake and sprinkle with chopped pecans before serving.
Add the toppings just before serving for the freshest presentation.
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