No-Bake Chocolate Marble Cheesecake Pie

• 1 1/2 cup chocolate wafer crumbs
• 1/3 cup butter melted
• 3/4 cups whipping cream
• 1 oz bittersweet chocolate finely chopped

Filling:

• 4 oz bittersweet chocolate finely chopped
• 3/4 cups whipping cream
• 12 oz cream cheese softened
• 1/3 cup sweetened condensed milk
• 1 teaspoon vanilla

METHOD

In bowl, stir crumbs with butter until moistened; press onto bottom and up side of 9-inch (23 cm) pie plate. Refrigerate until firm, about 30 minutes.

Filling: Place chocolate in heatproof bowl. In small saucepan, heat half of the cream just until boiling; pour over chocolate, whisking until melted. Let cool slightly.

In separate bowl, beat cream cheese, remaining cream, condensed milk and vanilla until smooth; spoon randomly into prepared crust. Pour chocolate mixture into gaps. With tip of knife, swirl mixtures together roughly. Tap on counter to smooth top. Cover and refrigerate until firm, 4 hours. (Make-ahead: Refrigerate for up to 2 days.)

In bowl, whip cream. Using piping bag or spoon, pipe into rosettes on pie. Sprinkle chopped chocolate over cream.