It's got double the chocolate and double the delight!

Published on February 24, 2026

Credit:

Kelsey Hansen / Food Styling: Lauren McAnelly

Total Time:

6 hrs 25 mins

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This decadent dessert features a rich, creamy milk chocolate filling on top of a tender, buttery shortbread crust. And because there is no such thing as too much chocolate, a dark chocolate swirl is the secret to taking this cheesecake over the top. To simplify the baking process without the fuss of a water bath, a pan with water is placed on the lower oven rack during baking to prevent the cheesecake from cracking.

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Ingredients

  • 1 3/4 cups finely crushed shortbread cookies

  • 1/4 cup finely chopped almonds

  • 3/4 cup plus 1 Tbsp. sugar, divided

  • 2 Tbsp. salted butter, melted

  • 3 oz. milk chocolate, grated

  • 4 oz. milk chocolate, chopped

  • 4 oz. bittersweet chocolate, chopped

  • 3 (8-oz.) pkg. cream cheese, softened

  • 3/4 cup milk, divided

  • 2 tsp. vanilla

  • 2 Tbsp. all-purpose flour

  • 3 eggs

  • 1 recipe Cocoa Whipped Cream (optional)

  • Cocoa powder (optional)

Directions

  1. Fill an 8- or 9-inch baking pan with 1 inch of water; place on lower rack in oven. Preheat oven to 350°F. In a medium bowl stir together cookies, almonds, and 1 Tbsp. sugar. Stir in melted butter. Press crumb mixture onto bottom and 1½ inches up the side of a 9-inch springform pan; sprinkle with grated milk chocolate.

  2. Place chopped milk chocolate in a medium bowl; microwave, stirring every 30 seconds, until melted, 1 to 1½ minutes; cool slightly. In another medium bowl microwave bittersweet chocolate, stirring every 30 seconds, until melted, 1 to 1½ minutes; set aside.

  3. In a large mixing bowl beat cream cheese, remaining ¾ cup sugar, ½ cup of the milk, and the vanilla with a mixer on medium until combined. Beat in flour. Beat in melted milk chocolate. Add eggs; stir in by hand until combined. Reserve 1 cup of the filling. Pour half of the remaining filling into the crust-lined pan.

  4. Add reserved 1 cup filling and remaining ¼ cup milk to bittersweet chocolate. Drop half of the mixture in spoonfuls onto filling in pan. Top with remaining filling. Drop remaining bittersweet mixture on filling. Using a butter knife, swirl batters to marble.

  5. Place pan in a shallow baking pan. Bake on middle rack in oven until a 2½-inch area around edge is set when gently shaken, 35 to 40 minutes. Cool in pan on a wire rack 15 minutes. Using a thin metal spatula, loosen crust from side of pan; cool 1 hour. Cover and chill at least 4 hours. If you like, serve with Cocoa Whipped Cream and sprinkle with cocoa powder.

Cocoa Whipped Cream

In a medium bowl combine 1 cup heavy cream, 2 Tbsp. powdered sugar, 2 Tbsp. unsweetened cocoa powder, and ½ tsp. vanilla. Beat with a mixer on medium to high until soft peaks form (tips curl).