Milk Chocolate Swirl Cheesecake

This is my new favorite milk chocolate swirl cheesecake recipe. I promised my pregnant friend a cheesecake. I set out to make my favorite chocolate swirl cheesecake, but I soon realized that I had forgotten to purchase all the ingredients. I was sure that I could come up with a cheesecake that was comparable. While I was at it, I decided to cut out the refined sugar the recipe called for (I don't have any in the house, anyway) and make it just a wee bit healthier. The result was spectacular. Every last bite was devoured. With only five ingredients, this recipe is a snap to stir up.

2 8 ounce packages cream cheese or Neufchatel cheese, softened 2 TBS. agave syrup

1/3 cup milk

2/3 cup milk chocolate chips

one regular size graham cracker crust

Mix the softened cream cheese, agave syrup, and milk until smooth. Make sure there aren't any lumps. Measure out one cup of this mixture and set it aside.

In a microwaveable dish, measure the milk chocolate chips. Microwave for one minute. Stir very well. If all the chips aren't melted, then microwave for thirty seconds more and stir again. When it is smooth, add to the one cup of cream cheese mix that you previously set aside.

Pour the regular cream cheese mixture into the pie crust. Place spoonfuls of the chocolate mixture around the top of the pie. Using a butter knife, swirl the chocolate into the white cream cheese mixture. Do this just until it looks pretty. If you swirl it too much, you will end up with an all chocolate cream cheese pie. (In my opinion, that wouldn't be so bad!)

Cover and chill until ready to eat. There is no need to top this cream cheese pie with a fruit topping. It is velvety and very rich. Refrigerate any leftovers promptly.