Two Tone Cheesecake Recipes

Steps:

• In a large 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 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 filling over crust. Gently pour remaining filling over chocolate layer. Bake at 325° for 1 to 1-1/4 hours 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 just to a boil. Pour over chocolate; whisk until smooth. Cool slightly; gently pour over cheesecake. Cover and chill overnight. Remove sides of pan.

Steps:

• Stir Crust Mix, sugar, margarine and water with fork in 9-inch pie plate until crumbs are well moistened. First press firmly against side of pie plate, using finger or measuring cup to shape edge. Press remaining crumbs firmly onto bottom, using measuring cup.
• Microwave chocolates in 2 separate small microwaveable bowls on HIGH 1 min. or until chocolates are almost melted. Stir until chocolates are completely melted; cool slightly.
• Beat milk and Filling Mix with mixer on low speed until blended. Beat on medium speed 3 min. (Filling will be thick.) Slowly stir half the filling mixture into each bowl of melted chocolate. Spoon semi-sweet chocolate cheesecake mixture into crust. Top evenly with white chocolate mixture. Refrigerate at least 1 hour.

Steps:

• Preheat oven to 325°. Pulse first 4 ingredients in a food processor until ground. Add butter; pulse to blend. Press mixture onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Refrigerate while preparing filling., For cheesecake layer, beat all ingredients until smooth. For pumpkin layer, whisk together eggs, pumpkin, sugar, pie spice and salt; gradually whisk in cream. Spread cheesecake mixture onto crust; cover with pumpkin mixture., Bake on a lower oven rack until filling is set, 55-65 minutes. Cool at least 1 hour on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and pecans.