Chocolate Double Chocolate Cheesecake
  • 1 cup crushed chocolate wafers
  • 3 tablespoons butter, melted
  • Filling:
  • 3 pkgs. (8. oz. each) cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 3 squares white chocolate, melted
  • 3 squares semisweet chocolate, melted
  • 2 tablespoons raspberry or orange liqueur, optional
  • Glaze:
  • 8 squares semisweet chocolate
  • 1/4 cup butter
  • 2 teaspoons vegetable oil
  1. Crust: Combine crumbs and butter; press onto bottom of a 9-in. springform pan. Bake at 350ºF for 10 minutes.
  2. Filling: In a food processor blend cream cheese and sugar. Add eggs, one at a time, mixing well after each addition. Add vanilla. Remove 1/2 of the batter to another bowl. Stir melted white chocolate and liqueur into this portion. To remaining batter, blend in melted dark chocolate. Pour dark batter into crumb lined pan; spread evenly. Bake at 425º F for 10 minutes; reduce heat to 250ºF and bake for 30-35 minutes longer or until center of cake is just barely firm. Remove from oven and run knife around sides; let cool completely before removing sides.
  3. Glaze: Melt chocolate with oil and butter over hot water stirring until smooth Place cake on rack over waxed paper. Pour glaze over entire cake. Bang rack several times to smooth. Draw lines along surface of glaze-spoon.