Chocolate Ripple Cheesecake
Description
This delicious cheesecake won't last long at your house. It will give you the best of chocolate combined with cheesecake.
Ingredients
8 1/2 oz. package chocolate wafer cookies, crushed
1⁄4 c. sugar
1⁄3 c. butter or 1⁄3 cup margarine, melted
16 oz. cream cheese, softened
1⁄2 c. sour cream
3 eggs
1 t. vanilla extract
1 lb. white baking chocolate, melted -not chips
8 oz. package cream cheese
1⁄4 c. sugar
1 egg
1⁄4 t. vanilla extract
2 (1 oz.) squares semisweet chocolate, melted **
1⁄3 c. sour cream
Chocolate Glaze:
6 (1 oz.) squares semisweet chocolate
1⁄4 c. butter or margarine
3⁄4 c. sifted powdered sugar
2 T. water
1 t. vanilla extract
Directions
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Preheat oven to 300 degrees.
Combine first 3 ingredients; press onto bottom and 3 inches up sides of a buttered 9 inch springform pan.
Combine 16 oz. cream cheese and sour cream; beat at medium speed of an electric mixer until fluffy.
Add 3 eggs, one at a time, beating after each addition. Add 1 teaspoon vanilla and melted white chocolate (refer to note # 2), stirring just until blended. Spoon half of mixture over chocolate crust. Set other half aside.
Combine 8 oz. package cream cheese and 1/4 cup sugar; beat at medium speed of an electric mixer until fluffy.
Add 1 egg and 1/4 teaspoon vanilla; blend well. Stir in melted semisweet chocolate and 1/3 cup sour cream. Spoon gently over white chocolate layer.
Carefully spoon remaining white chocolate mixture over chocolate layer.
Bake for 1 - 1 1/2 hours or until cheese cake is almost set.
Turn oven off, and partially open oven door (refer to note# 3). Leave cake in oven 30 - 45 minutes. Remove from oven; run knife around crust to loosen sides. Cool on wire rack; cover and chill at least 8 hours. Remove outer rim of springform pan, and place cheesecake on serving plate.
Spread warm Chocolate Glaze over cheesecake.
Chocolate Glaze:
Combine chocolate and butter in the top of a double boiler on low heat; cook until melted.**
Remove from heat; add remaining ingredients, stirring until smooth. Spread over cheesecake while glaze is warm. Makes 1 cup.
** When melting chocolate or white chocolate over a double boiler, don't let the boiling water heavily touch the pan that the chocolate is in. This will cause the chocolate to harden in lumps, and will not soften to a smooth texture. Too high a temperature will also cause the same effect.
14 servings.