Triple Layer Cheesecake
Crust:
1 3/4 cups chocolate ripple/butternut snap crumbs
1/3 cup butter or margarine
Filling:
3 packages (250gm each) cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
3 tablespoons plain flour
1 1/2 teaspoons vanilla extract
3 large eggs
1 cup (250ml) dark chocolate bits
1 cup (250ml) milk chocolate bits
1 cup (250ml) white chocolate bits
Topping:
1 tablespoon of each dark, milk and white chocolate bits
Preheat oven to 150° C. Grease 22cm springform pan.
For Crust:
Combine crumbs and butter in medium bowl. Press onto bottom and 2cm up side of prepared pan.
For Filling:
Beat cream cheese and granulated sugar in large mixer bowl until smooth. Add sour cream, flour and vanilla extract; mix well. Add eggs; beat on low speed until combined.
Melt the bits in medium, uncovered microwave-safe bowl on Medium-High (70%) power for 1 minute; Stir. Bits may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until the bits are melted. Add 1 1/2 cups batter into melted dark chocolate bits; stir. Pour into crust. Repeat procedure with milk chocolate bits . Carefully spoon over dark chocolate layer. Melt white chocolate bits in small, uncovered, microwave-safe bowl as stated above. Blend melted white chocolate bits into remaining batter in mixer bowl. Carefully spoon over milk chocolate layer, covering completely.
Bake for 1 hour 10 to 15 minutes or until center is almost set. Cool in pan on wire rack for 10 minutes. Run knife around edge of cheesecake. Let stand for 1 hour.
For Topping:
Place each flavour of bits separately in three, small heavy-duty plastic bags. Microwave on HIGH (100%) power for 20 seconds, knead bags to mix. Microwave at additional 10- second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over cheesecake. Refrigerate for at least 3 hours or overnight. Remove side of pan.
Approximately 12 to 16 servings