Cheesecake

Ingredients

• Servings: 16
• 1 1/4 cups chocolate cookie baking crumbs
• 1/4 cup butter, melted
• 2 (250 g) packages philadelphia chocolate brick cream cheese, softened
• 3/4 cup white sugar, divided
• 3 eggs, divided
• 1 (250 g) package philadelphia brick cream cheese, softened
• 1/2 teaspoon vanilla extract
• 4 ounces baker's semi-sweet chocolate
• 2 ounces baker's white chocolate

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 6 hrs 15 mins


• heat oven to 350 degrees f (175 degrees c).
• mix baking crumbs and butter; press bottom of 9-inch springform pan.
• beat chocolate cream cheese and 1/2 cup sugar in large bowl with mixer until blended. add 2 eggs, 1 at a time, mixing on low speed after each just until blended. pour over crust. freeze 15 minutes or until slightly thickened.
• beat plain cream cheese and remaining sugar in medium bowl with mixer until blended. add remaining egg; beat on low speed just until blended. pour over chocolate batter; gently spread to evenly cover chocolate batter.
• bake 40 to 45 minutes or until centre is almost set. run knife around rim of pan to loosen cake; cool before removing rim. refrigerate cheesecake 4 hours.
• meanwhile, melt each chocolate separately as directed on package. pour semi-sweet chocolate parchment-covered baking sheet; spread to 1/4-inch thickness. top with small spoonfuls of white chocolate; swirl gently with knife. cool until firm.
• cut chocolate into desired shapes. use to garnish cheesecake before serving.