Preparation time: 10 minutes
Baking time: 80 minutes

Crust

1. Place the chocolate wafers in a plastic bag and crush them with a rolling pin until reduced to fine crumbs.
2. Combine with the sugar and butter. Spread the mixture over the bottom of the pan. Press down well.
3. Bake in a preheated 180° C (350° F) oven for 8 minutes.

Filling

1. Combine the mascarpone and ricotta. Mix in all the ingredients up to and including the eggs. Pour one-third of the batter into a separate bowl.
2. Melt the chocolate in the milk over low heat; blend it into the third of the batter.
3. Alternate layers of white and dark batter over the crust, ending with a white layer.
4. To create the marbling, swirl the two batters together with a fork.

Baking

1. Bake for 10 minutes in the second lowest level of the oven at 230° C (450° F).
2. Reduce the oven temperature to 120° C (250° F) and bake another 65 minutes. Turn off the oven and leave the cheesecake in the oven for 15 minutes with the door partially open.
3. Remove from the oven and cool on a rack. Remove from the pan and refrigerate.