Ingredients: |
Ingredients: 1 ½ C. chocolate wafer crumbs (about 30 Nabisco wafers)
3 TBSP. butter, melted
½ C. semisweet chocolate chips
4 8-oz. pkgs. Cream cheese, softened
1 ¼ C. sugar
3 TBSP. cornstarch
¼ tsp. salt
5 large eggs
8 oz. sour cream
2 tsp. vanilla extract
1 C. heavy whipping cream
8 oz. semisweet chocolate
8 oz. white chocolate
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Directions: |
Directions: Preheat oven to 350 degrees. Grease 9” springform pan. In bowl, mix chocolate wafer crumbs and melted butter; firmly press onto bottom of springform pan for crust. Bake crust 12-15 minutes. Remove crust from oven; sprinkle ½ C. chocolate chips on crust. Let stand several minutes until chocolate chips soften, then spread softened chocolate evenly over crust. Refrigerate while preparing filling.
In large bowl, with mixer 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, vanilla and heavy cream until blended and smooth.
Divide batter evenly into two 4-8 cup measuring cups or bowls with pouring spout. In small saucepan over low heat, melt 8 oz. semisweet chocolate. In another small saucepan over very low heat, melt white chocolate. Stir melted semisweet chocolate into batter in one measuring cup, and stir melted white chocolate into batter in second measuring cup.
To create “zebra” design, pour half of dark batter into springform pan. Holding white batter about 2 feet above pan, pour about half of batter directly into center of dark batter (pouring from this height will cause batter in center of cake to be pushed toward edge of pan, forming zebra or bull’s eye design). Repeat procedure 3 times, decreasing the amounts of batter each time and pouring from high above pan only into center, ending with white batter. (Top of cake should look like a series of concentric circles.)
Bake cheesecake 30 minutes. Turn oven control to 225 degrees and bake 1 hour 45 minutes longer or until center is set. Turn off oven; let cheesecake remain in oven 1 hour. Remove from oven; run thin-bladed knife or spatula around edge of cheesecake to loosen from side of pan. Cool cake in pan on wire rack. Refrigerate cheesecake at least 6 hours (best if you can make and refrigerate it a day ahead.)
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This recipe for Chocolate Zebra Cheesecake is from