Brown Sugar & Chocolate Swirl Cheesecake

Name: Brown Sugar & Chocolate Swirl Cheesecake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 16 servings.
Ingredients: 3/4 cup cinnamon graham cracker crumbs (about 4 whole crackers); 3/4 cup finely chopped walnuts, divided; 1 tablespoon sugar; 3 tablespoons butter, melted; FILLING:; 1/2 cup heavy whipping cream; 1 cup (6 ounces) semisweet chocolate chips; 4 packages (8 ounces each) cream cheese, softened; 3/4 cup packed brown sugar; 1/2 cup sour cream; 3 tablespoons all-purpose flour; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/4 cup maple syrup, divided; 3 large eggs, room temperature, lightly beaten; TOPPING:; 2 cups sweetened whipped cream

Searching for a dessert superstar? This chocolate swirl cheesecake is the one that people ask for again and again. —Jeanne Holt, Mendota Heights, Minnesota

Ingredients

3/4 cup cinnamon graham cracker crumbs (about 4 whole crackers)
3/4 cup finely chopped walnuts, divided
1 tablespoon sugar
3 tablespoons butter, melted
FILLING:
1/2 cup heavy whipping cream
1 cup (6 ounces) semisweet chocolate chips
4 packages (8 ounces each) cream cheese, softened
3/4 cup packed brown sugar
1/2 cup sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup maple syrup, divided
3 large eggs, room temperature, lightly beaten
TOPPING:
2 cups sweetened whipped cream

Directions

Preheat oven to 350°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Combine cracker crumbs, 1/2 cup walnuts and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan and place on a baking sheet. Bake 10 minutes. Cool on a wire rack.
In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool.
Beat cream cheese until smooth. Add next 5 ingredients and 2 tablespoons maple syrup; beat until well blended. Add eggs; beat on low speed until combined. Pour over prepared crust, reserving 3 tablespoons of batter. Mix reserved cheesecake batter into cooled chocolate; drop spoonfuls over filling. Cut through batter and chocolate with a knife to swirl.
Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set but still jiggles when shaken, 50-65 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. Serve with whipped cream. Sprinkle with remaining walnuts; drizzle with remaining syrup.