Chocolate Covered Cheesecake
1-1/2 cups chocolate wafer crumbs
3 tablespoons butter or margarine, melted
1 pkg. (12 oz.) vanilla baking chips, divided
3 pkgs. (8 oz. each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 pkg. (12 oz.) semisweet chocolate chips
1 cup heavy whipping cream
2 tablespoons butter or margarine
2 tablespoons sugar
white and milk chocolate striped kisses, optional
raspberries or cranberries, optional
Combine crumbs and butter; press into the bottom of an ungreased 9-in. springform pan. Bake at 350ºF for 10 minutes. Cool.
For filling, melt 1-1/2 cups vanilla chips; set aside to cool. In a mixing bowl, beat cream cheese, sugar and vanilla until well blended. Add eggs; mix well. Blend in melted vanilla chips. Pour into crust. Bake at 350ºF for 40 minutes. Turn oven off. Let cheesecake stand in oven for 2 hours (do not open oven door). Cool completely on a wire rack. Chill 4 hours.
For glaze, place chocolate chips in a medium bowl; set aside. Heat cream, butter and sugar in a heavy saucepan over medium-high heat; bring to a boil, stirring constantly. Pour over chocolate chips. Stir until smooth and cool.
Remove rim of pan. Spread glaze over the top and sides of the cheesecake. Chill for 2 hours. Melt remaining vanilla chips; drizzle over cheesecake. Garnish with kisses and raspberries if desired.