Directions:

1. Preheat oven to 425 degrees F. Place a large roasting pan in the oven filled with one inch of warm water. Wrap outside of a 9-inch springform pan tightly with foil.
2. Pour cookie crumbs, butter and salt into springform pan and mix with a spoon until all of the butter is evenly distributed. Use bottom of a cup or your hands to press crumbs into pan to form a crust. Freeze until filling is ready.
3. Fit whip attachment into a stand mixer. Whip softened cream cheese and sugar until it is light and fluffy.
4. Add eggs one at a time. Mix until all of the eggs are incorporated.
5. Finally, mix in sour cream and salt.
6. Add 1/3 of the filling to the melted chocolate, mix and set aside.
7. Pour the remainder of the filling into the prepared pan.
8. Put a dollop of chocolate mixture on top of filling and use a knife or a chopstick to marble two fillings together.
9. Carefully place cheesecake into the prepared roasting pan and bake for 15 minutes. Reduce oven temperature to 325 degrees F and bake for 50 minutes to an hour. Center of cheesecake should be just set when wiggled.
10. Remove the entire pan from the oven and cool in the water for 45 minutes. Transfer cheesecake and cool over a cooling rack for 2 hours. Serve at room temperature or chill overnight covered. Enjoy!