Ingredients For the crust
1/4 cup butter, softened
1 1/2 cup Oreo crumbs (about 20 cookies)
For the filling
3 8oz packages cream cheese, softened
1 cup sugar
2 Tbsp cornstarch
3 eggs
1/2 cup sour cream
1 Tbsp vanilla
4 oz milk chocolate
4 oz white chocolate
4 oz dark chocolate
For the glaze
3 oz bittersweet baking chocolate
2 Tbsp butter or vegetable oil
Procedure
Preheat oven to 350 degrees and place a sheet of tinfoil on oven rack to catch any drips. Grease 9-inch springform pan. In a small bowl, rub butter into cookie crumbs until well combined. Press into bottom of springform pan. Bake 8-10 minutes until set. Set aside to cool and reduce oven to 300 degrees.
In a large mixing bowl, beat together cream cheese, sugar and cornstarch on medium speed until smooth. Reduce to low speed and beat in eggs one at a time, sour cream, and vanilla. Divide batter evenly between three medium bowls (about 2 cups each). Melt chocolates separately, and stir each chocolate into a different bowl of batter. Spread dark chocolate batter onto crust, smoothing out all the way to the edge. Next spoon on the white chocolate batter and carefully spread to the edges without mixing with the layer beneath. Finally, spread the milk chocolate layer on top, smooth.
Bake for 1 hour 15 minutes or until set, center will jiggle slightly. If cake has not pulled away from the sides of the pan, run a knife around the edge of the pan to release cheesecake. Cool in pan on a wire rack, then cover and refrigerate for at least 4 hours (up to two days).
For the glaze, combine chocolate and butter in a small saucepan over low heat until completely melted, stirring occasionally. Remove from heat and let cool 15 minutes. Remove sides of pan from cake, and spread glaze over top of cheesecake. Refrigerate until glaze is just set and serve. If chilled longer, let stand at room temperature 30 minutes before serving.
share. eat. repeat.
from a Woman'sDay recipe.
