1-1/4 cups graham cracker crumbs
1/2 cup finely chopped walnuts
1/4 cup sugar
1/3 cup butter or margarine, melted
4 (8-oz.) packages cream cheese, softened
1 (14-oz.) can Eagle Brand Sweetened Condensed Milk
1/3 cup all-purpose flour
1 tablespoon vanilla extract
3 (1-oz.) squares semi-sweet chocolate, melted
1. Preheat oven to 350?F. Combine graham cracker crumbs, walnuts, sugar and butter; press firmly on bottom of 9-inch springform pan.
2. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs, flour and vanilla.
3. Measure 1 1/2 cups batter into medium bowl. Add chocolate; mix well. Spoon half the vanilla batter into prepared pan then half the chocolate batter. Repeat process ending with chocolate batter. With metal spatula or table knife, gently swirl batter to marble. Bake 50 to 60 minutes or until center is set. Cool. Chill. Garnish as desired. Store leftovers covered in refrigerator.
Makes one (9-inch) cheesecake.