Baker's Chocolate Double Chocolate Cheesecake

by Carole Walberg

SERVINGS

16 servings scale / convert

INGREDIENTS

Crust
1 cup chocolate wafers, crushed
3 tbsp. butter, melted

Filling
1-1/2 lb. cream cheese, softened
3/4 cup sugar
3 eggs
1 tsp. vanilla
3 oz. Baker's white chocolate, melted
3 oz. Baker's semi-sweet chocolate, melted
2 tbsp. raspberry or orange liquer (optional)

Glaze
8 oz. Baker's semi-sweet chocolate
1/4 cup butter
2 tsp. vegetable oil

INSTRUCTIONS

Crust:
Combine crumbs and butter; press onto bottom of a 9-inch springform pan. Bake at 350°F for 10 min.

Filling:
In a food processor 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 liquer into this portion. To remaining batter, blend in melted dark chocolate. Pour dark batter into crumb lined pan; spread evenly. Bake at 425°F for 10 minutes; reduce heat to 250°F and bake for 30-35 min. longer or until center of cake is just barely firm. Remove from oven and run knife around sides; let cool completely before removin gsides.

Glaze:
Melt chocolate with oil and butter over hot water stirring until smooth. Place cake on rack over waxed paper. Pour glaze over entire cake. Bang rack several times to smooth. Draw lines along surface of glaze with spoon.

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cheesecakes, chocolatecheesecake, desserts add tags