Marbled Chocolate Cheesecake Pie

Y'all, you know when you make something and it doesn't seem like something much, but then you taste it, and it is utterly utterly delicious? So delicious that the next time you need to make a dessert, you make the exact same thing? That is this Marbled Chocolate Cheesecake Pie. AND YOU DON'T EVEN HAVE TO BAKE IT! I've made this pie twice now and it was a hit both times. 

Once again, this was an excellent recipe from The Waitress Pie Book. And while I did shorten the title, I am a fan of the title from the Waitress book, which is "I Can't Have An Affair Because It's Wrong (and I don't Want Earl to Kill Me) Marbled Chocolate Cheesecake Pie" (to understand this reference, check out Waitress on Wikipedia or the musical lyrics on iTunes). 

But leaving the title aside, this pie will actually melt in your mouth and make you have wayward thoughts, so consume carefully!

The above photo was my second time making this pie. In this second go-around, I switched two of the recipe book instructions and made the chocolate ganache AFTER making white chocolate and cream cheese mixture. That way the chocolate ganache did not have time to harden up and made it easier to spread across the top of the pie. Both were equally yummy, but I liked the optics of the second approach better. So I've switched the instructions in my steps below.

Marbled Chocolate Cheesecake Pie

Ingredients

For the chocolate cookie crumb pie shell:

• 1 3/4 cups chocolate wafer cookie crumbs (about 36 cookies)
• 6 tablespoons (3/4 stick) melted butter

For the filling:

• 4 ounces white chocolate, chopped
• 1 1/2 (8 ounce) packages of cream cheese, at room temperature
• 1/3 cup sweetened condensed milk
• 1 1/2 teaspoons pure vanilla extract

Instructions:

1. For the pie shell: Preheat the oven to 350 degrees Fahrenheit. Combine the crumbs and butter in a medium bowl to moisten.
2. Press the mixture onto the bottom and up the sides of a 9 1/2 inch deep-dish pie pan. Refrigerate for 15 minutes to firm up the butter.
3. Bake in the center of the oven for 10 minutes, or until just set and fragrant. Place on a wire rack to cool to room temperature.
4. For the filling: Melt the white chocolate in a large glass bowl in the microwave at 50-percent power in 20-second increments until the pieces begin to lose their shape, and then stir until smooth. Let stand to cool to room temperature. 
5. Add 1/2 cup of cream, the cream cheese, the sweetened condensed milk, and vanilla. Beat with a mixer on high until smooth. Pour into the pie shell.
6. Placed the chopped chocolate in a medium heatproof bowl. Warm 1/4 cup of the cream in a small saucepan over medium heat until small bubbles form around the edge. Pour over the chocolate and let stand for 1 minute to soften, then whisk until smooth.
7. Pour the chocolate mixture over the cream cheese mixture and then swirl slowly with the end of a spoon to marble the filling. Refrigerate for four hours, or until firm.
8. Decorate with colorful fruit (strawberries or raspberries) shortly before serving. 
9. Enjoy!