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Two-Tone Cheesecake

Source of Recipe

Taste of Home


List of Ingredients

1-1/2 cups chocolate graham cracker crumbs
6 tablespoons sugar
6 tablespoons butter, melted

FILLING:
4 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
3/4 cup heavy whipping cream
4 eggs, lightly beaten
6 squares (1 ounce each) semisweet chocolate, melted and cooled

TOPPING:
4 squares (1 ounce each) semisweet chocolate, finely chopped
1/2 cup heavy whipping cream


Recipe

In a bowl, combine cracker crumbs, sugar and butter. Press onto the bottom of a greased 10-in. springform pan. Place on a baking sheet. Bake at 325 for 10 minutes. Cool on a wire rack.

In a large mixing bowl, beat cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed just until combined.

Remove 3-1/2 cups to a small bowl; gently stir in melted chocolate. Pour over crust. Carefully pour remaining filling over chocolate layer. Return to baking sheet. Bake at 325 for 65-75 minutes or until center is almost set.

Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Meanwhile, place chopped chocolate in a small bowl.

In a small saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Cool slightly; pour over cheesecake. Cover and chill overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12 servings.