Triple Chocolate Cheesecake

Recipe by P48422
READY IN: 3hrs 45mins




  • Mix the cookie or cake crumbs with the sugar and melted butter.
  • Press firmly into the bottom of a 10" springform pan with 2" sides.
  • Wrap the bottom of the pan in aluminum foil so that the foil comes up the side of the pan.
  • Turn the oven onto 300 degrees F.
  • ,and ready a large pan, deep that the springform pan will sit comfortably in.
  • In the bowl of your mixer with the paddle attachment, on low speed, beat the cream cheese until very soft.
  • Add the sugar and sour cream and mix until thoroughly incorporated.
  • Slowly add the eggs, one at a time, mixing until completely incorporated.
  • Scrape down the sides of the bowl before adding the next egg.
  • After the last egg is incorporated, mix, still on low speed, for 1 minute more, scrape down the sides of the bowl and mix another 30 seconds.
  • Split the batter evenly between 3 bowls.
  • Put the chocolates in 3 seperate microwavable bowls.
  • Microwave the dark chocolate at 50% power for one minute, mix until completely melted, then thoroughly mix into 1/3 of the cream cheese mixture.
  • Melt the milk and white chocolates at 30% power for 1 minute each and mix each one until they are completely melted, then mix each one into 1/3 of the cream-cheese mixture.
  • Pour the dark chocolate batter carefully into the prepared springform pan.
  • Shake the pan slightly to settle the mixture.
  • Now carefully spoon over (don't pour!) the white chocolate mixture, again shaking very slightly to even it out, the top with the milk chocolate mixture.
  • Place the pan carefully into your deeper pan, the place both pans on your oven rack.
  • Pour very hot water around the springform pan so that it comes half-way up the sides.
  • Shut the oven door and let the cheesecake bake for about 2 1/2 hours.
  • When it is done, the sides will be set but the center will still be jiggly, like jello.
  • Don't worry- it will set fully during refrigeration.
  • Remove from the oven, remove the springform pan from the water bath, and remove the foil.
  • Let cool on a rack then refrigerate overnight or at least 8 hours.
  • You can also wrap the cheesecake tightly in 2 layers of plastic and freeze for a month.
  • To serve, remove the cake from the springform pan, slice into 16 pieces, and serve with chocolate sauce and a few raspberries.