Two Tone Cheesecake

By Danielle-2

Ingredients

• Crust:
• 1-1/2 cups chocolate graham cracker crumbs (this was one package for me)
• 6 tablespoons sugar
• 6 tablespoons butter, melted
• Filling:
• 4 packages (8 ounces each) cream cheese, room temperature
• 1-3/4 cups sugar
• 3/4 cup heavy whipping cream
• 4 eggs, lightly beaten
• 2 tsp vanilla
• 4 ounces semisweet chocolate
• 2 ounces bittersweet chocolate
• Chocolate ganache topping:
• 4 ounces semisweet chocolate, finely chopped
• 1/2 cup heavy whipping cream

Preparation

Step 1

Preheat oven to 325 degrees.

In a bowl, combine cracker crumbs, sugar and melted butter. Press onto the bottom of a greased 10" springform pan. Place pan on baking sheet and bake for 10 minutes. Cool on a wire rack.

In a double boiler, gently melt 4 ounces semisweet chocolate and 2 ounces bittersweet chocolate. Let cool slightly.

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

Remove 3-1/2 cups to a medium sized bowl; gently stir in melted chocolate. Pour 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; then let cheesecake cool completely before covering with plastic wrap and refrigerating overnight.

The following day, 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. Refrigerate until the ganache has firmed. Remove sides of pan and cut to serve. Refrigerate leftovers