*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Sliced blanched almonds
    4       oz           Swiss milk chocolate
                         -finely chopped
    4       oz           Swiss white chocolate
                         -finely chopped
    4       oz           Swiss dark chocolate
                         -finely chopped
    2       lb           Neufchatel cheese softened
    1 3/4   c            Granulated sugar
    4       lg           Eggs - room temperature
      3/4   c            Heavy cream
    4       oz           Semisweet chocolate,
                         -finely chopped
      1/2   c            Heavy cream
   Foil wrap bottom of 10 x 3 springform pan. Generously
   butter bottom and sides of pan. Crush 1/4 cup almonds
   in your hand and press onto the bottom of the pan.
   Melt chocolates separately.
   Beat cheese 3-5 minutes until smooth and creamy. Beat
   in sugar. Beat in eggs on medium speed one at a time,
   beating well after each addition. Beat in cream until
   well blended.
   Measure out a scant 2-1/3 cup of cheesecake batter and
   fold in milk chocolate just until combined. Pour into
   prepared pan.
   Divide remaining batter in half and add white
   chocolate to half and dark chocolate to half. Pour
   white mixture gently on top of milk chocolate layer.
   Gently top with dark chocolate layer.
   Place pan in roasting pan on middle rack of 325 degree
   F. oven. Pour boiling water in roaster halfway up
   springform. Bake for 1 hour and 45 minutes to 2 hours
   until set. Turn off oven and let cheesecake sit with
   door closed another hour. Remove and cool to room
   temperature. Refrigerate at least 5 hours.
   Bring cream to a boil. Pour over chocolate and let sit
   for 30 seconds until chocolate melts. Whisk smooth.
   Pour glaze on top of cake and use a small spatula to
   spread evenly. Refrigerate 10 minutes to set the glaze.
   Remove cake from pan and press remaining almonds
   around the sides.
   Edited to MM format by: Lois Flack, CYBEREALM BBS,
   Watertown, NY
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