- 1 1/4 cups chocolate cookie baking crumbs
- 1/4 cup butter, melted
- 2 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
- 3/4 cup white sugar, divided
- 3 eggs, divided
- 1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
- 1/2 teaspoon vanilla extract
- 4 ounces BAKER'S Semi-Sweet Chocolate
- 2 ounces BAKER'S White Chocolate
- Heat oven to 350 degrees F (175 degrees C).
- Mix baking crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat chocolate cream cheese and 1/2 cup sugar in large bowl with mixer until blended. Add 2 eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Freeze 15 minutes or until slightly thickened.
- Beat plain cream cheese and remaining sugar in medium bowl with mixer until blended. Add remaining egg; beat on low speed just until blended. Pour over chocolate batter; gently spread to evenly cover chocolate batter.
- Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Meanwhile, melt each chocolate separately as directed on package. Pour semi-sweet chocolate onto parchment-covered baking sheet; spread to 1/4-inch thickness. Top with small spoonfuls of white chocolate; swirl gently with knife. Cool until firm.
- Cut chocolate into desired shapes. Use to garnish cheesecake before serving.
04/01/2018
recipepes.com
Tuxedo Cheesecake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
