DOUBLE CHOCOLATE CHEESECAKE

CRUST:
1 (9-inch) chocolate crumb crust in a springform pan
FILLING:
3 packages (8 oz each) Philadelphia cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 tsp. vanilla
FOR WHITE BATTER:
3 oz. white chocolate (melted)
2 Tbsp. orange liqueur
FOR CHOCOLATE BATTER:
3 oz. semi-sweet chocolate (melted)
GLAZE:
3/4 cup whipping cream
6 oz. semi-sweet chocolate (chopped)

In a food processor or with an electric mixer, 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.

FOR THE WHITE BATTER:
Stir melted white chocolate and liqueur into half the batter.

FOR THE CHOCOLATE BATTER:
To remaining half of batter blend in melted chocolate.

Pour the chocolate batter into the crumb crust; spread evenly. Spoon white batter carefully over the top; spread evenly.

Bake at 425 F for 10 minutes.

Reduce heat to 250F and bake 30-35 minutes longer or until the center of the cake is just barely firm. Remove from oven and run a knife around the sides. Let cool completely before removing sides of springform pan.

FOR GLAZE:
In a small, heavy saucepan, bring cream to a simmer over low heat. Add chocolate and stir until melted and smooth. Spoon over cake. With metal spatula, spread to cover top, allowing some to run over the edge to cover sides.

Garnish with fruit or nuts if desired.