Chocolate and toffee marble cheesecake

Ingredients:

Cake

• 2 tbsp. crumbled chocolate wafer cookies (about 40 pcs.)
• 110 g butter, melted
• 2 tablespoons of sugar
• A pinch of fine salt

Cheesecake

• 980 g of cream cheese
• 1 and 1/4 cups sugar
• 450 g sour cream, room temperature
• 1 cup heavy cream
• 4 large eggs, room temperature
• 115 g dark chocolate chips
• 170 g butterscotch chips
• 1 teaspoon vanilla extract
• Special equipment: a large 25cm springform cake pan and a wooden skewer

Preparation:

1. Position a rack in the center of the oven and preheat the oven to 325°F (165°C).
2. CakeIn a medium bowl, combine the cookie crumbs, butter, sugar, and salt. Press the mixture into the bottom of a springform cake pan. Bake for 15-18 minutes, until golden brown. Cool completely. Cover the bottom and sides of the pan with a large piece of foil and set it on a baking sheet.
3. FillingIn a large bowl, beat the cream cheese and sugar with an electric mixer on medium speed for about 1 minute. Add the sour cream and beat until smooth. Pour in the heavy cream and beat until smooth. By hand, fold in the eggs, 1 at a time. Add the vanilla and mix to combine. Be careful not to overmix or the cheesecake will turn into a soufflé.!
4. Place the chocolate and toffee chips in two separate small microwave-safe bowls. Microwave, stirring every 30 seconds, until melted, about 1 minute 30 seconds.
5. Pour 2 cups of the cheesecake mixture into 2 medium bowls. Pour the melted toffee into 1 bowl and stir until smooth. Stir the melted chocolate into the 2nd bowl until smooth. Leave the remaining curd mixture white.
6. Using an ice cream scoop or a regular spoon, spoon the batter onto the crust, alternating flavors until all the batter is used. Take a long wooden skewer and insert one end into the batter until it reaches the bottom of the pan. Pull the skewer through the batter, mixing the colors to create swirls. Fill the pan with hot water until it reaches halfway up the pan.
7. Bake for about 1 hour 20 minutes, until the edges of the cake are set but the center is still slightly jiggly. Turn off the heat and leave the cheesecake in the oven for another hour. Transfer the cake to a cooling rack. Run a knife around the edges and let cool to room temperature. Cover and refrigerate for at least 8 hours.
8. Run a knife around the perimeter of the cake again, open the pan, and transfer the cheesecake to a serving platter or cake stand. Just before serving, smooth the edges of the cake with a knife.