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Double Decker Cheesecake




Source of Recipe


Bon Apetite






List of Ingredients



• Crust:
  
• 1 - 9 oz package chocolate wafer cookies, coarsely broken
  
• 6 Tbsp (3/4 stick) unsalted butter, melted
  
• 
  
• Filling:
  
• 1 - 12 oz package frozen unsweetened raspberries, thawed, juices reserved
  
• 6 oz good quality white chocolate, finely chopped
  
• 4 - 8 oz packages cream cheese, room temperature
  
• 1 1/3 cups sugar
  
• 2 Tbsp all purpose flour
  
• 4 large eggs
  
• 2 Tbsp whipping cream
  
• 2 tsp vanilla extract
  
• 1/2 tsp almond extract
  






Instructions



1. For Crust: Preheat oven to 325 degrees. Butter 9" diameter springform pan with 2 3/4" high sides. Double wrap outside of pan with aluminum foil. Place cookies in processor and blend until coarse crumbs form. Add butter and process until evenly moistened. Press crumb mixture firmly onto bottom and halfway up sides of pan. Bake crust 8 minutes; cool on rack.
   
2. For filling: Press raspberries and juices through fine stainer into small bowl. Measure 1/2 cup puree for filling. Stir white chocolate in small metal bowl set over saucepan of barely simmering water, until just melted; set aside.
   
3. Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in flour, then eggs, 1 at a time. Beat in whipping cream and vanilla. Transfer 2 1/4 cups batter to medium bowl; stir in melted chocolate. Stir reserved 1/2 cup raspberry puree and almond extract in large bowl.
   
4. Pour raspberry batter in prepared crust; place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1" up sides of pan. Bake until raspberry filling is softly set in center and beginning to puff at edges, about 50 minutes. Remove roasting pan from oven; let raspberry layer cool 5 minutes to firm slightly.
   
5. Starting at edge of pan, spoon white chocolate batter in concentric circles onto raspberry layer. Smooth top. Bake until white chocolate filling is set in center, about 30 minutes. Refrigerate cake uncovered until cold, at least 4 hours.
   
6. Cut around pan sides with small knife to loosen cake; release sides. Garnish with white chocolate curls.