Decadent Triple Chocolate Cheesecake

Three layers of chocolate in a chocolate cookie crust make this decadent triple chocolate cheesecake a must have.

Cook Time 45

Course Dessert

Cuisine American

Servings 12

Preheat oven to 350°F. (180°C)
In a small mixing bowl, combine chocolate baking crumbs and melted butter
Press the crumb mixture into the bottom of a 9 -inch springform pan, making sure to smooth it out.
Bake in oven (350 °F) for 10 minutes

Preheat oven to 425°F (220° C)
Using an electric mixer, combine the cream cheese and sugar.
Beat until smooth.
Add eggs, one at a time, mixing in between.
Mix in vanilla extract and thoroughly combine.
Divide the batter equally between two mixing bowls.
In one bowl of the cream cheese mixture, pour in the melted white chocolate. Mix well.
In the remaining bowl of cream cheese mixture, add the melted semi-sweet chocolate. Mix well until thoroughly combined.
Pour the semi-sweet chocolate batter over the crust in the springform pan and smooth the top.
Gently spoon the white chocolate batter over the top. Smooth the top with a spoon.
Bake in the center of the oven for 10 minutes.
Reduce the temperature to 250°F (120°C)
Bake for approximately 35 minutes ( until center is just firm)
Remove from the oven.
Using an offset spatula )or knife) run the spatula around the edge of the cake.
Let cool completely.
Once cool, carefully remove the sides of the springform pan.

In a small saucepan, bring the heavy cream to a simmer
Add the chocolate pieces or wafers and stir until melted. This should be a smooth thick sauce.
Place your cheesecake on a wire cack on a baking sheet or over a plate. (this will catch any overflow)
Spoon the ganache over the cake, spreading over the surface,.and down the sides.
Chill until time to serve.

Keyword chocolate cheesecake