Double Chocolate Cheesecake

I made this for a small gathering, and it turned out wonderful.

• Ready In: 1 hr 22 mins
• Yields: 10 to 12 slices.

Ingredients

• Crust

• 1  cup  chocolate wafer, finely crushed
• 3  tablespoons butter, melted

• Cheesecake

• 3 (250 g) packages cream cheese, softened at room temperature
• 3⁄4 cup sugar
• 3  eggs, at room temperature
• 1  teaspoon vanilla
• 2  ounces  baker's white chocolate baking squares, melted and cooled
• 2  ounces  BAKER'S Semi-Sweet Chocolate, melted and cooled
• 2  tablespoons  raspberry Schnapps (optional)

• Ganache

• 3⁄4 cup  whipping cream
• 2  ounces  BAKER'S Semi-Sweet Chocolate
• 2  ounces  BAKER'S Semi-Sweet Chocolate, melted
•  rose extract, leaves washed and dried

Directions

1. Crust: Mix together chocolate wafer crumbs and butter.
2. Press into the bottom of a 9-inch round springform cake pan.
3. Bake at 350 degrees for 7 minutes.
4. Let cool.
5. Cheesecake: Preheat the oven to 425 degrees.
6. Beat the cream cheese and sugar until smooth.
7. Add the eggs and beat just until smooth.
8. Beat in vanilla.
9. Divide the batter evenly into two portions.
10. To one portion, stir in the melted white chocolate.
11. To the other portion, stir in the melted semisweet chocolate and the schnapps (if using).
12. Pour dark chocolate batter into cake pan.
13. Smooth the top with a spatula.
14. Top with the white chocolate batter.
15. Bake in the preheated oven 425 degrees for 10 minutes.
16. Lower the temperature to 250 degrees.
17. Bake a further 30 to 35 minutes or just until the centre of the cheesecake is firm to the touch.
18. Let cool completely before icing.
19. Ganache: One to two hours before serving time, in a small saucepan over low heat, melt the chocolate with the cream.
20. Stir until smooth.
21. Pour over the cake.
22. With the help of a spatula, cover the sides and top of the cake with the ganache.
23. Decorate with the garnish (see below).
24. Keep the cake refrigerated until serving time.
25. Garnish: Paint melted chocolate on the undersides of the leaves.
26. Place in refrigerate for 15 minutes or until chocolate is just set.
27. Carefully peel off the leaves.
28. Store in refrigerate until ready to use.
29. Note: alternatively, you can use pieces of white and dark chocolate, as garnish instead of the chocolate leaves.