Zebra-Stripe Cheesecake

Ingredients

• 24 ounce blocks cream cheese fat-free softened
• 8 ounce block softened
• 2 large egg whites 
• 2 large eggs 
• 1 cup graham cracker crumbs ( 8 cookie sheets)
• 0.5 cup milk 1% low-fat
• 4 ounces bittersweet chocolate melted
• 2 tablespoons stick margarine melted
• 1 cup sugar 
• 2 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• blender
• springform pan

Directions

1. Preheat oven to 32
2. To prepare crust, combine cracker crumbs and butter in a bowl; toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray.
3. To prepare the filling, beat cheeses at high speed of a mixer until smooth.
4. Add sugar, milk, and vanilla, beating well.
5. Add eggs and egg whites, 1 at a time, beating well after each addition.
6. Pour half of the cheese mixture into another bowl.
7. Add chocolate to remaining batter.
8. Pour one-third of white batter into prepared pan.
9. Pour one-half of chocolate batter in center of white batter in pan; spread to within 1 inch of edge of white batter.
10. Pour one-third of white batter in center of chocolate batter; spread to within 1 inch of edge of chocolate batter.
11. Pour remaining chocolate batter in center of white batter; spread to within 1 inch of edge of white batter.
12. Pour remaining white batter in center of chocolate batter; spread to within 1 inch of chocolate batter. (Design on top should look like a target.)
13. Bake at 325 for 1 hour and 10 minutes or until almost set. Cheesecake is done when center barely moves when pan is touched.
14. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.