Chocolate Cheesecake

Ingredients

Directions

1. Combine crumbs, and butter; press onto bottom of 23 cm (9-inch) springform pan. Bake at 350°F for 10 minutes.

1. In food processor or with electric mixer, blend cream cheese and sugar. Add eggs, one at a time, mixing well after each addition. Add vanilla. Remove 1/2 of the batter to another bowl.
2. Melt white chocolate. Make sure it is very liquid & warm. Immediately mix it in to half the batter. (The chocolate will start to harden when you mix it in with the batter, so it is best to melt it & mix it in right away. To melt: microwave for 15 seconds, stir & repeat until you have smooth, warm, melted chocolate.)
3. Also add the liqueur to the white chocolate portion.
4. Melt the chocolate and add it to the other batter portion.
5. Pour the chocolate batter in crumb-lined pan; spread evenly.
6. Spoon white batter carefully over top; spread evenly.
7. Bake at 425°F for 10 minutes; reduce heat to 250°F. Bake for 30 to 35 minutes longer or until center of cake is just barely firm. Remove from oven and run knife around sides; let cool completely before removing sides.

1. In small, heavy saucepan bring cream to a simmer over low heat. Add chocolate and stir until melted and smooth. Spoon over cake. With metal spatula, spread to cover top, allowing some to run over edge to cover sides. Garnish as desired.