Chocolate Cheesecake

• 9 Ounces Chocolate Wafer Cookies
• 6 Tablespoons Butter – Melted
• 32 Ounces Cream Cheese – At Room Temperature
• 1 Cup Sugar
• 4 Eggs – At Room Temperature
• 2 Tablespoons Flour
• 2 Teaspoons Vanilla Extract
• 1/4 Teaspoon Salt
• 4 Ounces Bittersweet Chocolate
• 6 Ounces White Chocolate
• 1 Ounce Heavy Cream

Directions

For crust: Preheat oven to 325°. Process cookies in a food processor until crushed into fine crumbs. Add butter and process until just combined. Press mixture evenly over bottom of a 9-inch springform pan. Bake 8 minutes then cool on a wire rack.

For filling: Beat cream cheese and sugar in large bowl on medium speed until light and fluffy. Beat in 1 egg at a time. Beat in flour, vanilla, and salt.

Place 3 ounces bittersweet chocolate in a small microwaveable bowl and microwave at medium 1 to 2 minutes or until melted. Repeat with 3 ounces of white chocolate. Transfer 3 cups of cream cheese mixture to a medium bowl and stir in melted white chocolate. Stir melted bittersweet chocolate into remaining batter. Pour bittersweet chocolate mixture over prepared crust and bake for 50 minutes. Cool on a wire rack for 5 minutes.

Carefully spread white chocolate mixture over bittersweet mixture and backe for 35 to 40 minutes or until center is just set. Cool on a wire rack.

Place remaining 3 ounces of white chocolate and heavy cream in a small, microwavable bowl. Microwave at medium for 1 to 2 minutes or until chocolate is melted. Frost top of cheesecake with mixture.

Melt remaining bittersweet chocolate and decorate the top of the cheesecake with it.

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