When is a Cheesecake Done?

pecans and set aside for the topping. Pour the remaining pecans over the crust and distribute evenly.
Filling
Using an electric mixer or stand mixer fitted with the paddle attachment mix the cream cheese on mediumhigh until smooth and creamy.
Beat in the sugar and flour on mediumlow speed scraping down the sides and bottom of the bowl. Mix again if necessary until there are no lumps.
Add in the sour cream and vanilla. Blend until smooth and creamy. Scrape down the sides of the bowl.
With the mixer on low add in eggs one by one until fully incorporated. Stop when the mixture is fully combined. Overheating mixing adds excess air into the batter which can cause cracks in the cheesecake.
In a medium bowl heat chocolate chips in the microwave in 30second increments stirring as needed until melted and smooth. Stir 2 cups of the cheesecake batter into the melted chocolate mix gently until incorporated.
Pour the vanilla cheesecake batter on top of the pecans and crust. Drop spoonfuls of the chocolate batter over the vanilla batter. Then swirl with a knife or an offset spatula.
Bake until the top of the cheesecake turns golden 6070 minutes. The cheesecake is done when 23 inches around the outside is set and barely puffed and the middle barely jiggles. The internal temperature of a baked cheesecake should read 150F and no higher than 160F or cracks will form and texture will be tough.
With the cheesecake still in the oven turn off the oven and crack the oven door. Let the cheesecake cool in the oven for about an hour. Next remove it from the oven to cool on a wire rack until it is at room temperature. Then place the cheesecake in the refrigerator for a minimum of 4 hours.
Topping
When ready to serve top with caramel sauce hot fudge and reserved toasted pecans.