Ingredients:
 
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs
2 ounces semi-sweet baking chocolate, melted
1 tablespoon Red Food Coloring
1 prepared chocolate crumb crust (6 ounces)
Optional: Chocolate or hot fudge dessert topping, warmed (for serving)
 
Directions:

Beat the cream cheese, sugar and vanilla in large bowl with an electric mixer on medium speed until well blended. Add the eggs to the mixture 1 at a time, beating on low speed until blended before adding another egg and after adding the last egg.

Measure out 1 cup of the batter into medium bowl and stir in the melted chocolate and food color. Pour the mixture into the crust. Top with the remaining (plain) cheesecake batter.

Bake in preheated 350 degree F oven for 40 minutes or until center is almost set. Cool completely on wire rack.

Refrigerate the cooled cheesecake 3 hours or overnight before serving.
 
 
Drizzle the cheesecake with warmed chocolate or hot fudge dessert topping just before serving.