1 1/2 c Chocolate-Wafer Crumbs;
-(About 30 Wafers)
3 tb Butter Or Margarine; Melted
1/2 c Semisweet Chocolate Pieces
4 pk Cream Cheese; Softened, 8oz
-Each
1 1/4 c Sugar
3 tb Cornstarch
1/4 ts Salt
5 lg Eggs
1 Container Sour Cream; 8oz
2 ts Vanilla Extract
1 1/2 c Heavy Or Whipping Cream
12 Squares; (1 Oz)
-Semisweet-Chocolate
8 oz White Chocolate
Sweetened Whipped Cream
Maraschino Cherries
Mint Leaves For Garnish
Early in the day or a day ahead: 1. Preheat oven to 350 degrees. Grease
9″x3″ springform pan. In bowl, mix chocolate-wafer crumbs and margarine or
butter; firmly press onto bottom of springform pan for crust. Bake crust
12-15 minutes. Remove crust from oven; sprinkle with chocolate pieces. Let
stand several minutes until chocolate pieces soften, then spread softened
chocolate evenly over crust. Refrigerate while preparing filling.
2. In large bowl, with mixer at medium speed beat cream cheese until light
and fluffy. In small bowl, mix sugar, cornstarch and salt; gradually beat
into cream cheese until blended. With mixer at low speed, gradually beat in
eggs, sour cream, vanilla, and 1 cup of heavy cream until blended and
smooth.
3. Divide batter evenly into two containers with pouring spouts. In small
saucepan over low heat, melt 8 squares semisweet chocolate. In another
small saucepan over very low heat, melt white chocolate. Stir melted
semisweet chocolate into batter in one container. and stir melted white
chocolate into batter in second container.
4. To create “zebra” design, pour half of dark batter into springform pan.
Holding white batter about 2 feet above pan, pour about half of of batter
directly into center of dark batter (pouring from this height will cause
batter in center of cake to be pushed toward edge of pan, forming zebra or
bull’s-eye design). Repeat procedure 3 times, decreasing the amounts of
batter each time and pouring from high above pan only into center, ending
with white batter. (Top of cake should look like a series of concentric
circles.)
5.Bake cheesecake 30 minutes. Turn oven control to 225degrees and bake 1
hour 45 minutes longer, or until center is set. Turn off oven; let
cheesecake remain in oven 1 hour. Remove cheesecake from oven. Run
thin-bladed spatula or knife around edge of cheesecake to loosen from side
of pan. Cool cake in pan on wire rack. Refrigerate cheesecake at least 6
hours or until well chilled.
About 1 hour before serving: 6. Prepare glaze: In 1-quart saucepan over
medium heat, heat remaining 1/2 cup heavy cream until small bubbles form
around edge of pan. Remove saucepan from heat. ‘Stir in remaining 4 squares
semisweet choclate until melted and smooth. Cool glaze 10 minutes.
Meanwhile, carefully remove cake from pan to cake plate; with spatula,
spread glaze over top and sides. Refrigerate 30-45 minutes until glaze is
set. If you like, garnish with whipped cream around edge. Also decorate
with Maraschino cherries, and mint in the middle of the cake.
Per serving: 3324 Calories; 181g Fat (47% calories from fat); 43g Protein;
420g Carbohydrate; 1097mg Cholesterol; 1311mg Sodium
Yields
1 Servings