Title: Double Chocolate Cheesecake
Categories: Dessert
Yield: 1 Servings
| CHOCOLATE WAFER CRUST |
| 6 | tb | Butter or hard margerine |
| 1 1/2 | c | Chocolate wafer crumbs |
| 2 | tb | Granulated sugar |
| CHOCOLATE FILLING |
| 3 | | 8 oz pkgs of cream cheese |
| 3/4 | c | Granulated sugar |
| 1 | ts | Vanilla |
| 3 | lg | Eggs |
| 3 | oz | Semisweet chocolate |
| 3 | oz | White chocolate |
| CHOCOLATE GLAZE |
| 3/4 | c | Whipping cream |
| 6 | oz | Semi sweet chocolate |
Crust: Melt butter in small saucepan. Stir in crumbs and sugar. Press
into a ungreased 9 inch springform pan. Bake at 350 for 10 minutes. Cool
Filling: Beat cream cheese, sugar, and vanilla together until smooth and
fluffy. Slowly beat in eggs one at a time until blended. Divide into 2
equal parts. Melt semisweet chocolate in saucepan over lowest heat or over
hot water. Add to 1/2 of cream cheese mixture and mix well. Pour over
cooled crust. Heat white chocolate in a clean saucepan over lowest heat or
hot water. Add to second cream cheese mixture and stir. Spoon over dark
chocolate layer and smooth gently. Bake at 425 for 10 minutes and reduce
heat to 250 and bake at 250 for 30 minutes until center of cake wobbles a
bit when shaken. Place pan on rack and immediately run knife around edge of
cake so cake settles evenly. Remove side of pan cool cheesecake
completely. Glaze: Heat cream to simmer in a heavy saucepan. Stir in
chocolate and melt until smooth. Cool glaze to room temperature and pour
over cake. Spread over top and sides and chill overnight. Drop circles of
melted white chocolate over cake. Makes one cheesecake serves 10 to 12
people. From Company's Coming Pint Size Chocolate Book.