Triple Chocolate Cheesecake

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• 2 cups chocolate cookie crumbs or 2 cups cake crumbs
• 2 tablespoons granulated sugar
• 1/4 cup unsalted butter, melted
• 2 1/2 lbs cream cheese, softened
• 2 cups granulated sugar
• 1/4 cup sour cream
• 4 large eggs
• 3 ounces chocolate, chopped fine
• 3 ounces milk chocolate, chopped fine
• 3 ounces bittersweet chocolate, chopped fine

Recipe

• 1 mix the cookie or cake crumbs with the sugar and melted butter.
• 2 press firmly into the bottom of a 10" springform pan with 2" sides.
• 3 wrap the bottom of the pan in aluminum foil so that the foil comes up the side of the pan.
• 4 turn the oven onto 300 degrees f.
• 5 ,and ready a large pan, deep that the springform pan will sit comfortably in.
• 6 in the bowl of your mixer with the paddle attachment, on low speed, beat the cream cheese until very soft.
• 7 add the sugar and sour cream and mix until thoroughly incorporated.
• 8 slowly add the eggs, one at a time, mixing until completely incorporated.
• 9 scrape down the sides of the bowl before adding the next egg.
• 10 after the last egg is incorporated, mix, still on low speed, for 1 minute more, scrape down the sides of the bowl and mix another 30 seconds.
• 11 split the batter evenly between 3 bowls.
• 12 put the chocolates in 3 seperate microwavable bowls.
• 13 microwave the dark chocolate at 50% power for one minute, mix until completely melted, then thoroughly mix into 1/3 of the cream cheese mixture.
• 14 melt the milk and chocolates at 30% power for 1 minute each and mix each one until they are completely melted, then mix each one into 1/3 of the cream-cheese mixture.
• 15 pour the dark chocolate batter carefully into the prepared springform pan.
• 16 shake the pan slightly to settle the mixture.
• 17 now carefully spoon over (don't pour!) the chocolate mixture, again shaking very slightly to even it out, the top with the milk chocolate mixture.
• 18 place the pan carefully into your deeper pan, the place both pans on your oven rack.
• 19 pour very hot water around the springform pan so that it comes half-way up the sides.
• 20 shut the oven door and let the cheesecake bake for about 2 1/2 hours.
• 21 when it is done, the sides will be set but the center will still be jiggly, like jello.
• 22 don't worry- it will set fully during refrigeration.
• 23 remove from the oven, remove the springform pan from the water bath, and remove the foil.
• 24 let cool on a rack then refrigerate overnight or at least 8 hours.
• 25 you can also wrap the cheesecake tightly in 2 layers of plastic and freeze for a month.
• 26 to serve, remove the cake from the springform pan, slice into 16 pieces, and serve with chocolate sauce and a few raspberries.