Prep 20 mins
Cook 50 mins
While cleaning out a bookshelf, I found a long forgotten recipe that a friend had given to me. If you like chocolate, you'll love this.
- 1 cup chocolate wafer crumbs (or you can use graham cracker crumbs)
- 3 tablespoons butter, melted
- 3 (8 ounce) packages cream cheese
- 3⁄4 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 3 white chocolate baking squares, melted
- 3 semi-sweet chocolate baking squares, melted
- 6 semi-sweet chocolate baking squares, melted
- 1⁄4 cup butter, do not substitute
- 1 teaspoon oil
- Combine crumbs and butter, press onto the bottom of a springform pan. Bake at 350°F for 10 minutes.
- Blend cream cheese and sugar with a mixer.
- Add 1 egg at a time until it’s all blended.
- Add the vanilla.
- With ½ the batter, stir in melted white chocolate (I added 2 tbsp Grand Marnier to this but that’s optional).
- With the other ½, mix in 3 squares melted semi-sweet chocolate until there is no white streaks left.
- Pour this mixture on top of the crumb base. (Since this batter was a little thick, I wet my fingers to smooth it down.)
- Then pour the white batter on top.
- Bake at 425°F for 10 minutes and then reduce the heat to 250°F for 35-45 minutes or until centre is just firm. When you remove from the oven, run a knife around the sides. Let cool for a couple of hours.
- Melt 6 squares semisweet chocolate with butter and oil until smooth. Remove sides from cooled cake and place on a newspaper or wax paper. Pour this glaze over entire cake and refrigerate.