Recipe: Double Chocolate Cheesecake (with chocolate crust and chocolate glaze)

DOUBLE CHOCOLATE CHEESECAKE

"Hmmm.... Does anyone have a sweet tooth?.. My kids love this, and well.. actually so do hubby and I... (Attention all you calorie watchers ... quick .. cover your eyes *laff*)"

FOR THE CRUST:
1 cup crushed chocolate wafers
3 tbsp. butter or margarine, melted
FOR THE FILLING:
3 pkgs. (8 oz. each) cream cheese, softened
3/4 cup sugar
3 large eggs
1 tsp. vanilla
3 oz. white chocolate, melted
3 oz. semi-sweet chocolate, melted
2 tbsp. raspberry Schnapps liqueur (optional)
FOR THE GLAZE:
3/4 cup heavy (whipping) cream
6 oz. semi-sweet chocolate

TO MAKE THE CRUST:
Combine crumbs and butter: press onto bottom of 9-inch springform pan.

Bake at 350 degrees F for 10 minutes.

TO MAKE THE FILLING:
In food processor or with 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. Stir melted white chocolate and raspberry liqueur (if using) into this portion. To remaining batter, blend in melted semi-sweet chocolate.

Pour the chocolate batter in crumb-lined pan; spread evenly. Spoon white batter carefully over top; spread evenly.

Bake at 425 degrees F for 10 minutes; reduce heat to 250 degrees F. 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.

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

Makes 1 (9-inch) cheesecake, 12-16 servings
From: CDenise