1 1/2 cup chocolate wafer crumbs 3 tablespoons butter, melted 3 ounces semi sweet chocolate chips 32 ounces cream cheese, softened 1 1/4 cup sugar 3 tablespoons cornstarch 1/4 teaspoon salt 5 large eggs 8 ounces sour cream 2 teaspoons vanilla extract 1 1/2 cup heavy cream 12 ounces semi sweet chocolate 8 ounces white chocolate
Preheat oven to 350 degrees F. Grease 9" springform pan.
In bowl, mix chocolate wafer crumbs and butter; firmly press onto bottom of pan. Bake 12-15 minutes. Remove crust from oven and sprinkle with chocolate pieces. Let stand until soft then spread over crust. Refrigerate while preparing filling.
In large bowl, beat cream cheese until light in small bowl, mix sugar, cornstarch and salt. Slowly beat into cream cheese until blended. With mixer at low sped, gradually beat in eggs, sour cream, vanilla and one cup heavy cream until blended and smooth. Divide batter evenly into two 4-8 cup measuring cups or containers with pouring spout.
In small saucepan over low heat, melt 8 oz semi sweet chocolate. In another small pan over very low heat, melt the white chocolate. Stir melted semi sweet chocolate into matter in one measuring cup and stir melted white chocolate into batter in 2nd measuring cup.
To create "zebra" design pour half of dark batter into springform pan. Holding white batter about 2 feet above pan, pour about half of batter. Pouring from this height will cause batter in center of cake to be pushed toward edge of pan, forming zebra design. Repeat procedure three times, decreasing the amounts of batter each time and pouring from high above pan only into center, ending with white batter. Top of cake should look like a series of concentric circles.
Bake cheesecake 30 minutes. Reduce heat to 225 degrees F and bake 1 hour and 45 minutes longer or until center is set. Turn off oven; let cheesecake remain in oven 1 hour. Remove cheesecake from oven. Run spatula around edge of cheesecake to loosen. Cool cake on wire rack. Refrigerate cake at least 6 hours or until well chilled.
GLAZE: In a 1 quart pan over medium heat, heat remaining 1/2 cup heavy cream until small bubbles form around edge of pan. Remove from heat. Stir in remaining 4 squares semi-sweet chocolate until smooth. Cool glaze 10 minutes. meanwhile, carefully remove cake from pan to cake plate, with spatula, spread glaze over top and side. Refrigerate 30-45 minutes until glaze is set.
have loved this recipe for many years - makes the best cheesecake ever and is very impressive to see when you cut it to serve and see the stripes.
Mar 4, 2011
thank you thank you i found this recipe in a magazine years ago made every year for xmas.lost the recipe and now sis asked for this special while going thru chemo. i guess it was that good she still remembers
Nov 3, 2010
This is one of those 'o-m-g' moments! I first stumbled upon this recipe about six years ago and I have been in love with it ever since! This cake is perfect for the holiday's. I have cut it into regular sized slices, skinny slices, sqares (pour/grizzle the ganache on after cutting. Also, adding a little bit of a raspberry reduction or even cherry may be good makes it devine! This cheesecake is my alltime favorite!
Nov 15, 2006
MonkeyGirl1975 Member since: November 15, 2006
I made this for a wine tasting party, and there was nothing left in the end- indeed it is very rich, so smaller slices should be served- But I have been requested to make it again for Thanksgiving-
Jan 23, 2006
This recipe was so good. My mom made it for my birthday and my whole family loved it. It is a very rich cheesecake though so don't serve huge portions. And it had to be baked for 30 minutes longer than the recipe calls for