Chocolate Swirled Cheesecake

DIRECTIONS

1. Crust Directions: PREHEAT oven to 350 degrees F. Lightly grease a 9-inch springform pan. Set aside.
2. Combine graham cracker crumbs, chopped pecans, and butter, mixing well. Press mixture into bottom and 1 1/4-inch up sides of prepared pan. Bake 10 minutes or until lightly browned. Cool on a wire rack.
3. Filling Directions: COOK chocolate over low heat, stirring constantly until chocolate melts. Set aside to cool.
4. Beat cream cheese at medium speed with an electric mixer until light and fluffy; gradually add 1 1/2 cups SPLENDA® Granulated Sweetener, beating well.
5. Add eggs, one at a time, beating just until yellow disappears. Add vanilla and beat at low speed until blended.
6. Pour half the batter into prepared crust. Pour one-half melted chocolate mixture to within 1-inch of edge. Top with remaining batter. Drizzle with remaining chocolate. Swirl chocolate with a knife. Place cheesecake on a baking sheet.
7. Bake 1 hour or until set. Cool on a wire rack. Serve chilled with sweetened whipped cream, if desired.