Ebony & Ivory Cheesecake
1/4 cup plus 1 tablespoon unsalted butter
1-1/2 cups chocolate cookie crumbs
1-1/2 lbs. cream cheese, softened
1/2 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
1/2 lb. white chocolate, melted
1 cup heavy cream
3/4 lb. semisweet chocolate, broken into small pieces, or 12 oz. semisweet
Preheat oven to temperature 350ºF. Melt 3 tablespoons butter and mix with crumbs. Press onto bottom of 9 inch springform pan. Bake 10 minutes. Beat cream cheese, 8 tablespoons sugar, and vanilla until well blended. Add eggs, one at a time, mixing well after each addition. Blend in melted white chocolate and pour over crust. Bake 40 minutes, turn off oven and let cake cool inside the oven as it cools down. Loosen cake from rim of pan and cool completely. Chill at least 4 hours. Remove rim.
Heat next 2 ingredients and 2 tablespoons sugar in a heavy saucepan over medium high heat. Stir to dissolve sugar crystals and then bring to a boil. Put chocolate pieces into a stainless steel bowl and pour boiling cream mixture over and let stand a few minutes. Stir until smooth and cool. Cover sides and top of cheesecake with frosting (ganache), smooth, and chill at least 2 hours to set.