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["Preheat the oven to 300 F", "Crust: In a large bowl combine the crumbs, sugar and melted butter. Press the mixture onto the bottom of a 9"" springform pan, and bake the crust for 10 to 15 minutes or until set.", "", "Filling: Using a stand-up mixer beat the cream cheese until it is smooth and add the eggs, sugar and sour cream, beating until the mixture is combined.Divide the mixture between 3 bowls and set aside. Using a metal bowl set on top of a saucepan of barely simmering water melt the white chocolate, stirring until it is smooth, using a handheld mixer beat it into one of the bowls of cream cheese until the mixture is just combined. Repeat this procedure with the milk chocolate and again with the semi-sweet chocolate.", "", "Reduce the oven temp. to 250 F. Transfer the milk chocolate mixture to the springform pan, smooth the top. Next spoon the white chocolate mixture over it soothing it carefully. Next smooth the semi-sweet chocolate mixture carefully over the white chocolate mixture. Wrap foil around the bottom and halfway up the sides of the pan, place the pan in a baking pan or half sheet pan and fill the sheet pan with a 1/2 inch of water.", "Bake on middle rack 2 1/2 to 3 hours or until the edges are set. Remove from the oven and cool for 1 hour, cover and refridgerate for 8 hours.", "Bring to room temp. in preparation for glaze.", "", "Glaze: In a heavy saucepan heat the cream, milk and butter over a moderately high heat until it begins to boil. Gradually add the chocolates, reduce heat and simmer stirring constantly for 6 minutes. Let the glaze cool. Pour the glaze over the cheesecake and let it stand for several minutes, and remove the side of the pan."]
