CRUST:
Melt 3 tbsp of butter. Pour over 1 c. chocolate or graham wafer crumbs and mix well. Press into a 9″ springform pan.
Bake at 350F for 10 minutes and set aside.
FILLING:
Blend in mixer with the paddle attachment:
3 pkgs of cream cheese softened
3/4 c. sugar
Add 3 eggs, one at a time, mixing well after each addition.
Add 1 tsp vanilla and mix well.
Melt in 2 seperate small bowls:
3 oz of both white and semi-sweet chocolate.
Remove 1/2 the cheesecake batter to a seperate bowl. Add white chocolate to one and the semi-sweet to the other.
Pour the semi-sweet batter over the crust. Spread evenly. Spoon white batter carefully over the first layer and spread evenly.
Bake at 325F for 10 minutes. Turn down heat to 250F and bake for 30-35 minutes or until centre of cake is just barely firm. Remove from oven and run a sharp knife around the edges. Let cool completely until removing sides.
I put the cake in the fridge over night at this point and glaze the day of serving for best results.
GLAZE:
In a small heavy saucepan bring 3/4 cup of whipping cream to a simmer over low heat. Add 6 oz of chopped semi-sweet chocolate and stir until smooth and glossy.
Remove cake from fridge and take sides off. Place cake over a cooling rack with waxed paper underneath(to catch spills).
Pour glaze carefully over cake starting at edges and completely cover. Use a small metal offset spatula to gently smooth the top.
Garnish with chocolate dipped strawberries, sprinkles, or any other decoration.
For a special treat add 2 tbsp of your favourite liqueur to the white chocolate batter. Frangelico, Raspberry Schnapps, Baileys, Chambord, Coffee liqueur etc. work very well.
Keep in a cool place until serving. ENJOY!