Deep and Dazzling Cheesecake

Named for a T.S. Eliot poem, here is the pure, sweet
indulgence of thick, creamy cheesecake in a rich, crisp crust
with the darkness of a chocolate swirl. This marbled fudge
cake is an eloquent work of art!

Prepare crust by mixing 1/2 cup melted butter, 2 egg yolks,
1/4 cup softened Hot Fudge Heaven, 1 teaspoon baking cocoa,
2 cups flour, and 1 cup sugar in bowl. Press half of the
mixture into the bottom of a greased 9” spring form pan
and bake for 15 minutes at 350°. When cooled, attach side
and press remaining crust around the sides of the pan.

Prepare filling in bowl of mixer by creaming 2 1/2 pounds
cream cheese with 1 3/4 cup sugar until light. Add 5 whole
eggs and 2 egg yolks one at a time, beating well after each
addition. Mix in 1/4 cup evaporated milk, 1/4 teaspoon vanilla,
and 1/4 cup flour. For dark swirl, remove 2 cups of batter to
small bowl. Mix in 1/2 cup softened Hot Fudge Heaven,
2 tablespoons baking cocoa and 1 tablespoon sugar.

Pour plain batter into pan with pastry crust. Then spoon the
chocolate batter on top in three separate places. With the back
of a knife, swirl each chocolate area slightly into the plain
batter; being careful not to mix too much or the colors will lose
their contrast. Flake off crust where it does not touch the filling.
Bake for 1 hour at 375°. The cake will still seem soft. Let it cool
completely. Cover with foil and refrigerate overnight.

Before serving, go around the inside of the pan with a knife
to release the crust from the sides. The bottom can serve as
a base. Serve cold.