Recipe: Cheesecake Cake Chocolate Extreme with Dark Chocolate Ganache Frosting

CHEESECAKE CAKE CHOCOLATE EXTREME
(chocolate crust, white chocolate layer, milk chocolate layer and fudge cake layer.)

FOR THE CRUST:
2 1/2 cups chocolate cookie crumbs
2 Tbsp chocolate sugar*
6 Tbsp butter, melted

FOR THE WHITE CHOCOLATE LAYER:
20 oz cream cheese, room temperature
1 cup chocolate sugar*
3 eggs, room temperature
8 oz milk chocolate chips, melted
1 Tbsp vanilla
1/4 cup sweetened condensed milk
2 Tbsp all-purpose flour
2 Tbsp cornstarch

FOR THE MILK CHOCOLATE LAYER:
20 oz cream cheese, room temperature
1 cup chocolate sugar*
3 eggs
8 oz white chocolate chips, melted
1 Tbsp vanilla
1/4 cup sweetened condensed milk
2 Tbsp flour
2 Tbsp cornstarch

FOR THE FUDGE CAKE LAYER:
1 (2-layer-size) box fudge cake mix

DARK CHOCOLATE GANACHE FROSTING:
2 cups heavy (whipping) cream
2 Tbsp butter
3 Tbsp powdered sugar
24 oz dark chocolate chips

TO MAKE THE CRUST:
Preheat the oven to 350 degrees F.

Mix all ingredients for the crust together and press into the bottom of a 10-inch springform pan.

Bake for 10 minutes. Remove from oven and set aside to cool.

TO MAKE THE WHITE CHOCOLATE LAYER:
Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour white chocolate layer into a pan and refrigerate until you've finished mixing milk chocolate layer.

TO MAKE THE MILK CHOCOLATE LAYER:
Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour milk chocolate layer on top of white chocolate layer and bake for 1 hour 15 minutes to 1 hour 45 minutes.

TO MAKE THE FUDGE CAKE LAYER:
Prepare store bought cake mix as directed on package for 2 layer cake. Pour into 10-inch round battered and floured cake pan. Add batter until about 2/3 full.

Bake as directed on package. Remove from oven and cool.

Torte cake by cutting it in 2 layers horizontally making about 1-inch cake layers. Put 1 layer of the cooled, torted cake on top of cooled cheesecake.

TO MAKE THE DARK CHOCOLATE GANACHE FROSTING:
In a heavy pan heat whipping cream, butter and powdered sugar to a boil while whisking constantly. Place chips in a large stainless steel bowl, add hot cream mixture and let set for 5 minutes. Whisk together until smooth. Let cool until it reaches spreading consistency.

Cover assembled cheesecake with the Ganache Frosting. Garnish with as much chocolate as you can stand.

*Chocolate sugar is sugar stored in an airtight container for at least 3 months with cocoa beans. Discard beans when using sugar.

Makes 1 (10-inch) cheesecake
Source: Steve Schiess on Food Network