Black and White Cheesecake
**Chocolate Graham Cracker Crust:
graham cracker crumbs
grated lemon zest
grated orange zest
Preheat oven to 325 degrees.
Toss the crust ingredients together in a bowl. Press firmly into a 10-inch
springform pan, and set aside. Beat the cream cheese and sugar together
until light and fluffy. Beat in the flour and zests, then slowly beat in
the eggs, extra yolks, and vanilla. In a separately bowl, combine the
melted chocolate and cream. Pour two-thirds of the cheesecake filling over
the crust. Fold the chocolate mixture into the remaining filling into the
plain filling to get a marbled effect. Bake for 40 minutes. Turn off the
oven, open the door, and let the cake stand for 20 more minutes inside the
oven. Cool on a rack. Refrigerate overnight. To make neat slices, cut the
cheesecake with a hot knife, rinsing it off between each cut.