*  Exported from  MasterCook Mac  *
 
                        Triple Chocolate Cheesecake
 
 Recipe By     : McCall’s  May 1997
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CRUST
    3      tablespoons   unsalted butter  -- melted
    1 1/4  cups          chocolate wafer cookies  -- crushed fine
                         butter  -- for greasing pan
                         FILLING
   32      ounces        cream cheese  -- softened
    1 3/4  cups          sugar
    4      large         eggs
      3/4  cup           heavy cream
    4      ounces        milk chocolate  -- melted and cooled
    4      ounces        white chocolate  -- melted and cooled
    4      ounces        bitter chocolate or semisweet chocolate -- --
 melted and cooled
                         CHOCOLATE GLAZE
      1/2  cup           heavy cream
    4      ounces        bitter chocolate or semisweet chocolate -- chopped
                         GARNISH
                         sliced almonds -- toasted
 
 Adapted from  “A Capital Affair”  by the Junior League of
 Harrisburg, Pa.   
 
 Crust:   Preheat oven to 350F.  In bowl, mix melted butter and crumbs.
 Press over bottom of 10-in. springform pan.   Bake 8-10 minutes until
 set.   Cool on rack.   With unmelted butter, grease pan sides.   Wrap
 outside of pan with heavy-duty foil; refrigerate.   Reduce oven to 325F.
 Filling:  In large bowl with electric mixer on medium-high speed, beat
 cream cheese 2-3 minutes until fluffy.   Gradually beat in sugar until
 smooth.   With mixer on medium speed, beat in eggs, 1 at a time, just
 until incorporated.   Beat in cream.   Divide batter evenly among 3
 medium bowls (about 2 1/2 cups each)  Stir melted milk chocolate into
 one bowl, white chocolate into next, and bittersweet chocolate into
 last..   Pour milk chocolate batter into prepared crust in even layer. 
 Pour and spread white chocolate batter over milk chocolate layer; don't
 let batters run together.  Top with bittersweet chocolate layer,
 carefully spreading evenly.    Set springform pan in center of a large
 roasting pan: place on oven rack.   Pour boiling water into roasting pan
 to reach halfway up springform pan.   Bake 2 hours or until set.  Turn
 off oven; let stand in oven 1 hour.  Transfer springform pan to rack;
 let cool completely.   Remove foil.  Cover; refrigeratee at least 8
 hours or overnight.  
 Glaze:   In saucepan, heat cream to a gentle boil.   Place chocolate in
 bowl, add cream.  Let stand 1 minute; whisk until smooth.  Pour over top
 of cheesecake; spread to edges.   Chill 15 minutes or until set.   Run
 thin-bladed knife around edge of pan; carefully remove pan side.  
 Transfer cake to serving plate.   Let stand at room temperatur for 1/2
 hour.   Garnish top edge of cake with toasted slice almonds, if
 desired.  Slice cake with large knife; between slices. wipe blade clean
 and dip blade in warm water.
 
                    
 
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