Chocolate Swirl Cheesecake

This recipe is a morphed smaller version of two other recipes I've used before. I like it because the cheesecake is light and moist, not heavy, super-rich, dense, or dry.

Variation: Forget the chocolate and just drop in a few handfuls of blueberries. I scattered them on top of the batter once, thinking they would sink while baking. They didn't, but floated on top instead, leaving a beautifully decorated finished cake. No need for any topping! Next time I might try adding the bluberries before pouring in the batter, just to see what happens.

Crust:
1 3/4 c graham crackers (11 pieces of chocolate crackers)
1/4 c chopped walnuts (I used pecans)
1/2 t cinnamon
1/2 c melted butter

Filling:
2 8 oz. boxes cream cheese
2/3 c sugar
4 t flour
2/3 t vanilla
2 eggs
1/3 c milk
1-2 oz. dark chocolate

1. Make the crust. Mix all ingredients together until moist and can hold together. It's okay to substitue a little water for the butter, or to add extra water if necessary. Just don't make it too soggy. Press into 8 inch springform pan.

2. Beat together cream cheese, sugar, flour, and vanilla until smooth. Add eggs, one at a time. Stir in milk.

3. Pour at least 2/3 of batter into pan. Melt the chocolate, let it cool a little, then mix into remaining batter. Pour chocolate batter into pan, stirring to make swirls.

4. Bake in water bath, 375 degrees F, 45-50 minutes or until batter is set in middle.