Special Pleasure Chocolate Cheesecake Recipes

Steps:

• Crust:.
• Combine crumbs& butter and press onto the bottom of a 9" Buttered springform Pan.
• Bake at 350F for 10 minutes, remove from oven and turn heat up to 425°F.
• Filling:.
• With an electric mixer blend together the cream cheese and sugar.
• Add eggs one at a time, mixing well after each egg.
• Add vanilla.
• Remove half the batter to another bowl.
• To one batch of the batter add the melted white chocolate, blend with the batter.
• To the other half blend in the melted semi-sweet chocolate.
• Pour the dark chocolate batter into the crumb crust and spread evenly.
• Spoon the white batter carefully over top.
• Bake at 425F for 10 minutes.
• Reduce heat to 250F Bake 30-35 minutes or until the cake centre is barely firm.
• Remove from oven and run a knife around sides.
• Let cool completely before removing the sides.
• Glaze:.
• Bring cream to a simmer over low heat.
• Add chopped chocolate and stir until melted.
• Spoon over the cake.

Steps:

• To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
• To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
• Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.