Spoon in batter from both the chocolate and vanilla batter. Layer the batter so you get a nice mixture. I do this by first adding a few globs of one flavour then filling in the spots with the other. Keep repeating this until all the batter is added.
Next, take a butter knife and gently trace lines horizontally and then vertically. This will give your cheesecake the swirled marble effect.
Before going in the oven lightly tap the pan on the counter a few times. This will release any air bubbles that are trapped.
Bake cheesecake for 35 minutes or until edges are stiff and the middle is just a little jiggly.
Remove pan from the oven and let fully cool to room temperature.
Once at room temperature, move the cheesecake into the fridge. Let chill in the fridge for at least 4 hours or over night.
To serve, remove the chilled cheesecake from the fridge. Gently lift it from the pan using the overhanging parchment. Use a sharp knife to slice, be sure to wipe down the knife after each cut to get a clean cut.