Two-Tone Cheesecake Recipe

By 1For_Him

Ingredients

• FILLING:
• 1-1/2 cups chocolate graham cracker crumbs
• 6 tablespoons sugar
• 6 tablespoons butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 1-3/4 cups sugar
• 3/4 cup heavy whipping cream
• 4 eggs, lightly beaten
• 6 ounces semisweet chocolate, melted and cooled
• TOPPING:
• 4 ounces semisweet chocolate, finely chopped
• 1/2 cup heavy whipping cream

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine cracker crumbs, sugar and butter. Press onto the bottom of a greased 10-in. springform pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed just until combined.

Remove 3-1/2 cups to a small bowl; gently stir in melted chocolate. Pour filling over crust. Carefully pour remaining filling over chocolate layer. Return to baking sheet. Bake at 325° for 65-75 minutes or until center is almost set.

Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Meanwhile, place chopped chocolate in a small bowl.

In a small saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Cool slightly; pour over cheesecake. Cover and chill overnight. Refrigerate leftovers. Yield: 12 servings.