Triple Layer Chocolate Cheesecake Recipes

Steps:

• Position racks in the middle and lower third of the oven; preheat to 325 degrees F. Butter the bottom and side of a 9-inch springform pan; wrap the outside of the pan with foil to catch any drips.
• Make the crust: Melt the butter and semisweet chocolate in a small saucepan over medium heat, stirring; let cool slightly. Stir in the sugar and eggs until combined. Stir in the flour, cocoa powder, baking powder and salt until smooth and shiny. Spread in the prepared pan and bake until the top is set and no longer shiny, 10 to 15 minutes. Transfer to a rack and let cool.
• Fill a shallow baking dish halfway with water and set on the lower oven rack. Make the filling: Combine the milk chocolate and 1/2 cup heavy cream in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted and smooth; set aside. Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and fluffy, about 2 minutes. Reduce the mixer speed to low and beat in the eggs, one at a time, until just combined. Beat in the remaining 1/2 cup heavy cream and the vanilla. Add the melted chocolate mixture in two batches, beating until just combined. Stir a few times with a rubber spatula to make sure the chocolate is fully incorporated.
• Pour the filling over the crust. Bake on the middle oven rack (directly over the baking dish of water) until the cheesecake is puffed and the edge is set, about 1 hour 15 minutes. (The center will still be very jiggly.) Transfer to a rack and let cool to room temperature, then cover with plastic wrap and refrigerate until cold and set, at least 6 hours or overnight.
• Remove the cheesecake from the refrigerator about 1 hour before serving. Run a thin knife or offset spatula around the edge of the pan and remove the springform ring. Grate half of the white chocolate over the cheesecake, then use a vegetable peeler to shave the rest on top. Run a knife under hot water and dry well before slicing.

Steps:

• Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add egg; blend well. Add flour, baking powder and salt; stir just until combined. Spread as a thin layer in prepared pan. Bake until top appears dry, 6-8 minutes. , Meanwhile, in a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in cooled chocolate chips. Add beaten eggs; beat on low speed just until combined. Spread over brownie layer. Bake until filling is set, 25-30 minutes. Cool 10 minutes on a wire rack., For ganache, place chocolate chips in a small bowl. In a saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla; cool slightly, stirring occasionally. Pour over cheesecake layer; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Lifting with foil, remove brownies from pan. Cut into bars.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place 30 whole cookies in a food processor; process until finely ground. Crush 16 cookies into a bowl. Reserve any remaining cookies for another use.
• Stir ground cookies and melted butter together until well combined. Press into a 10-inch springform pan.
• Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer until well blended. Mix in sour cream. Add eggs, one at a time, mixing after each until just blended. Remove 1/2 of the batter to another bowl and stir in 16 crushed cookies until well combined. Pour cookie batter onto the crust.
• Divide remaining batter into 2 parts. Stir melted chocolate into one part; pour on top of the cookie batter. Top with remaining plain batter.
• Bake in the preheated oven until the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 4 hours to overnight.

Steps:

• Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.
• In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
• Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
• Wrap bottom half of springform pan in foil. Pour in filling; place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan. Bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
• Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
• Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.