Cheesecake....Need I say more???

I have this passion for cheesecakes that rival almost anything else. I can't bake a pie to save my soul but I can make cheesecakes until they're coming out....well we won't go into details here ;0).
This is one of the favorites my family loves, and I do because it has 3 kinds of chocolate in it! Yum, yum, yum...I don't make it very often and the first time you make it, the timeline seems to take forever. Cooking directions are the key to success and it takes quite a while. So whoever makes this, don't call me whining about how you had to stay up all night because the cake needed to be baked...forever!!! It's worth every bite...
Happy Eating!!

Chocolate Zebra Cheesecake

Makes 20 servings

Crust:
1 & 1/2 cups chocolate wafer crumbs (about 30 cookies, and I use choc grahams also)
3 Tbsp butter, melted
1/2 cups semi-sweet chocolate chips

Filling:
4 - 8 oz packages of cream cheese, softened
1 & 1/4 cup granulated sugar
3 Tbsp cornstarch
1/4 tsp salt
5 eggs
1 cup sour cream
1 cup whipping cream
2 tsp vanilla
8 ounces semi-sweet or bitter sweet (my choice) chocolate
8 ounces vanilla flavored or white chocolate

Glaze:
1/2 cup whipping cream
4 ounces chocolate...semi-sweet, bitter or milk...your choice ;0)

To make Crust:

• Prepare crust early and pre-heat oven to 350. Grease or spray a 9 to 10 inch springform pan.
• In bowl, mix chocolate cookies and butter. (I use my food processor)
• Bake for 10 minutes. remove from oven
• sprinkle with chocolate chips and let stand until melted.
  
• spread chips over crust and let cool
  

To make filling:

• In large bowl...(KitchenAid Mixer babe!!) at medium speed, beat cream cheese until light and fluffy
• In small bowl, mix sugar, cornstarch and salt; gradually beat into cream cheese until blended
• With mixer at low speed, gradually beat in eggs, sour cream, whip cream, vanilla until well blended and smooth
• Divide batter evenly into two 4-8 cup bowls with pouring spouts (I usually leave half in the mixer bowl)
• In small saucepan over very low heat, melt 8 squares of chocolate
• in another pan, melt white chocolate. (this is the touchy one, you might use a glass bowl over the hot water and let it melt)
• Stir melted chocolate into one bowl and then stir white chocolate into the other. Mix each well.

To create "Zebra" design....

• Pour half of dark batter into springform pan.
  
• Hold white batter about 2 feet above pan, pour about half on top of dark batter directly into center. (poring from this height will push the dark batter towards the edges thus creating the "zebra" effect.
• Then do the same with the dark batter again...decreasing amounts each time for a total of 3 times. (I do the best I can, but it never gets to 3 times) End with white batter on top.
• Bake Cheesecake for 30 minutes at 350 degrees. Turn down to 225 and bake for 1 hour and 45 minutes.
  
• When cake is done baking, turn off oven and leave inside for another hour.
  ( I told you it took a long time)
• Remove cake from oven. run this-bladed knife or spatula around edge of cake to loosen from side of pan. Cook cake in pan on wire rack.
• Refridgerate cake for at least 6 hours, or until well chilled.

To make Glaze:

• About 1 hour before serving, in 1 quart saucepan over medium heat, warm whipping cream until small bubbles form around edges...do not boil!!
• Remove pan from burner and and chocolate and let set for a bit. Then stir with whip or spoon until smooth. Cool for about 10 minutes.
  
• Carefully remove cake from pan and place on plate. I then pour glaze in the center of cake and spread with spatula until it just flows over the sides.
  
• You can garnish with whip cream or I have used raspberry sauce and with it also. Yum.

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