Triple Chocolate Cheesecake

-CRUST-
3 tb Unsalted butter, melted
1 1/4 c Chocolate wafer cookies,
-crushed fine
Butter, for greasing pan

Crust: Preheat oven to 350F. In bowl, mix melted butter and crumbs. Press
over bottom of 10-in. springform pan. Bake 8-10 minutes until set. Cool on
rack. With unmelted butter, grease pan sides. Wrap outside of pan with
heavy-duty foil; refrigerate. Reduce oven to 325F. Filling: In large bowl
with electric mixer on medium-high speed, beat cream cheese 2-3 minutes
until fluffy. Gradually beat in sugar until smooth. With mixer on medium
speed, beat in eggs, 1 at a time, just until incorporated. Beat in cream.
Divide batter evenly among 3 medium bowls (about 2 1/2 cups each) Stir
melted milk chocolate into one bowl, white chocolate into next, and
bittersweet chocolate into last.. Pour milk chocolate batter into prepared
crust in even layer. Pour and spread white chocolate batter over milk
chocolate layer; don’t let batters run together. Top with bittersweet
chocolate layer, carefully spreading evenly. Set springform pan in center
of a large roasting pan: place on oven rack. Pour boiling water into
roasting pan to reach halfway up springform pan. Bake 2 hours or until set.
Turn off oven; let stand in oven 1 hour. Transfer springform pan to rack;
let cool completely. Remove foil. Cover; refrigeratee at least 8 hours or
overnight. Glaze: In saucepan, heat cream to a gentle boil. Place chocolate
in bowl, add cream. Let stand 1 minute; whisk until smooth. Pour over top
of cheesecake; spread to edges. Chill 15 minutes or until set. Run
thin-bladed knife around edge of pan; carefully remove pan side. Transfer
cake to serving plate. Let stand at room temperatur for 1/2 hour. Garnish
top edge of cake with toasted slice almonds, if desired. Slice cake with
large knife; between slices. wipe blade clean and dip blade in warm water.

Yields
24 Servings