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Triple Chocolate Cheesecake




Source of Recipe


Posted By: GourmetGal from Mary in LV, TSR


List of Ingredients




Shortbread Cookie Crumb Crust:

1/2 cup butter or margarine -- (1 stick)

1 3/4 cups buttermilk biscuit and baking mix

1/2 cup granulated sugar

1/4 cup cocoa

Filling:

4 packages cream cheese (at room temperature) -- (8 ounces each)

3/4 cup granulated sugar

5 large eggs (at room temperature)

2 tablespoons buttermilk biscuit and baking mix

1 tablespoon vanilla

1/2 teaspoon salt

1 cup semisweet chocolate chips -- (6 ounces) melted

and cooled slightly

1 cup -- €

1 " white chocolate" or vanilla milk chips -- melted and cooled

slightly

Sweet Cherry Sauce (recipe follows)

Whipped cream (optional)


Recipe



To make crust:

In microwave-safe bowl, heat butter on High for 60 seconds or until melted. Using a whisk, stir in biscuit and baking mix, sugar and cocoa until well
combined. Microwave on High for 4 to 5 minutes or until mixture resembles cookie crumbs, stirring every minute.

When cool enough to touch, press in bottom and up the side of a 10- or 10 1/2-inch springform pan that has been coated with cooking spray.
Refrigerate until cool.

To make filling:

In large mixer bowl, beat cream cheese and sugar until fluffy. Add eggs one at a time, beating until smooth after each addition. Add biscuit and baking
mix, vanilla and salt; beat on low speed until smooth.

Remove 3 cups of the filling to medium bowl; stir in melted semisweet chocolate and set aside. Add the melted white chocolate to the remaining filling
and mix thoroughly.

Pour all but 1/3 cup of the white filling into the chilled crust. Carefully pour the dark chocolate mixture over the white chocolate filling. Spoon the
reserved 1/3 cup white chocolate filling (in 6 to 8 spoonfuls) in a circle over the dark chocolate filling.

Drag a wooden pick through each spoonful to the next, forming heart shapes.

Bake cheesecake on middle rack of oven at 350 degrees for 30 minutes. (Place a pan of water on the bottom oven rack to prevent the cheesecake
from cracking. Cover cheesecake loosely with foil to keep it from browning.)

Reduce oven temperature to 300 degrees and continue baking for 1 3/4 to 2 hours, until cheesecake is almost set in center.

Run a knife around the rim of the pan to separate the cheesecake from the pan. Turn oven off; let cheesecake stand in oven for 1 hour.

Remove from oven and let stand at room temperature for 1 hour. Refrigerate (uncovered) for at least 3 hours or overnight. Serve with Sweet Cherry
Sauce and a dollop of whipped cream.

Makes 16 servings.

Sweet Cherry Sauce:

1 (21-u\ounce) can cherry pie filling
3 tablespoons cherry brandy (optional)
1/2 teaspoon almond extract

In medium bowl, stir together ingredients.

Makes about 2 cups.

Freezing Cheesecakes:

Follow these guidelines to ensure optimum freshness and flavor.

After baking the cheesecake, let it cool completely. Leave cheesecake in the pan to avoid crushing.
Wrap the cheesecake tightly with plastic wrap or heavy-duty foil; place in resealable plastic bag.
Freeze up to 3 months at 0 degrees. To thaw, place wrapped cheesecake in the refrigerator for 4 to 6 hours.
Garnish cheesecake after it is thawed.