Marble Swirl Cheesecake Pie

I've been making this dessert for probably more than 30 years.

The recipe is out of an old calendar that

had a different chocolate recipe for each month. 

 This was a microwave recipe and I remember being

concerned about actually "baking" in a microwave.

But it turned out great and I've made it

often over the years.

 

It is still the only thing that I actually cook or bake

in the microwave.

Marble Swirl Cheesecake Pie
===========================
1 1/2 cups chocolate wafer cookie crumbs (Or substitute Graham Cracker Crumbs)
1/3 cup of finely chopped walnuts
2 Tablespoons sugar
6 Tablespoons melted butter

Filling

2 packages (8 oz each) cream cheese
1/3 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/2 cup semi sweet chocolate chips

To prepare crust:

In a 9 inch glass pie plate place butter. Microwave on HIGH until melted, about 1 minutes. Mix cookie crumbs, walnuts and sugar and stir into the butter. Press on bottom and sides of pie plate. Microwave on HIGH for 2 minutes. Rotate 1/2 turn and microwave until crumbs are
set, about 2 more minutes. Cool on a wire rack. Set aside

To prepare filling:

In a medium microwaveable mixing bowl place cream cheese; microwave on MEDIUM power until softened, 30 to 50 seconds. Add sugar; beat until combined. Beat in eggs, one at a time just until incorporated; beat in vanilla extract; pour into cooled crust; set aside.

In a small microwaveable bowl place chocolate chips; microwave on MEDIUM until chocolate can be stirred smooth, 3 to 4 minutes.

Drop spoonfuls of chocolate onto cream cheese mixture; using a fork, swirl chocolate through cheesecake for a marbling effect. Microwave, uncovered, on MEDIUM for 5 minutes; rotate pie 1/2 turn. Microwave on MEDIUM until edges are set but centre wiggles slightly when jiggled,
about another 5 minutes.

Cool on a wire rack, about 30 minutes. Refrigerate until cold about 4 hours.