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1.
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For ganache: In a small saucepan, heat whipping cream over medium-high heat just until boiling.
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Remove from heat.
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Add the 8 ounces milk chocolate (do not stir).
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Let stand for 5 minutes.
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Stir until smooth.
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Transfer to a large bowl.
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Cover and chill.
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2.
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Preheat oven to 350 degrees F. Coat two 9x1-1/2-inch round cake pans with nonstick spray for baking; set aside.
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Prepare brownie batter according to package directions.
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Divide batter between prepared pans.
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Bake about 25 minutes or until edges are set.
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Cool in pans on wire racks for 10 minutes.
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Remove uncut brownies from pans.
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Transfer to a wire rack.
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Cool completely.
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3.
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Preheat oven to 350 degrees F. In a large bowl, combine cream cheese, sugar, and vanilla; beat with an electric mixer on medium speed until combined.
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Beat in eggs just until combined.
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Transfer half of the mixture (about 1-1/2 cups) to a medium bowl.
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To one bowl, add the 3 ounces melted milk chocolate; stir until smooth.
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To the other bowl, add the melted white chocolate; stir until smooth.
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4.
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Wrap heavy-duty foil around the bottom of an 8-inch springform pan, making sure foil comes at least 1 inch up the side.
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Using a sharp knife, trim edges from brownie rounds, making two 8-inch rounds.
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* Place one of the brownie rounds in the pan.
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Pour milk chocolate-cream cheese mixture on top.
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Place the remaining brownie round on the milk chocolate-cream cheese mixture and pour white chocolate-cream cheese mixture on top.
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5.
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Place the foil-wrapped springform pan in a large roasting pan; pour enough hot water around the springform pan to come halfway up the side.
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Bake for 60 to 65 minutes or until cheesecake appears set when gently shaken.
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Carefully remove springform pan from water.
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6.
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Cool in springform pan on a wire rack for 15 minutes.
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Using a small sharp knife, loosen the edge from the side of the pan; cool for 30 minutes more.
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Remove the side of the pan; cool completely on wire rack.
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Cover and chill overnight.
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7.
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Remove ganache from refrigerator.
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Beat with an electric mixer on medium speed until light, fluffy, and of spreading consistency.
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Spoon whipped ganache into a pastry bag fitted with a medium star or round tip.
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Pipe stars or mounds to cover the entire top of the chilled cheesecake.
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*Test Kitchen Tip: Before wrapping the springform pan in foil, place the bottom of the pan on each brownie round and use the tip of a sharp knife to trace around the pan bottom.
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Trim edges.
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This will assure the brownie rounds fit tightly in the pan.
