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1
Let cheesecake batter stand at room temperature 1 hour.
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2
Mix graham crumbs, butter and 1/3 cup of the Variegate (or 4 tsp.
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3
of the Variegate for trial recipe); press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 [9-inch] springform pan for trial recipe), adding 10 oz.
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4
crumb mixture to each pan.
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5
Bake in 325 degrees F standard oven 10 min.
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6
Cool.
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7
Meanwhile, bring cream to boil in saucepan.
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8
Pour over chocolate in bowl; stir until melted.
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9
Cool.
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10
Combine 11 lb.
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11
4 oz.
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12
of the cheesecake batter (or 2 lb.
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13
13 oz.
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14
of the batter for trial recipe) and remaining 3 cups Variegate (or remaining 3/4 cup Variegate for trial recipe); pour 1 lb.
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15
11 oz.
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16
batter over each crust.
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17
Mix remaining 12 oz.
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18
plain cheesecake batter (or remaining 3 oz.
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19
plain cheesecake batter for trial recipe) and ganache until well blended.
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20
Spoon 3.5 oz.
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21
chocolate batter into pastry tube fitted with 1/4-inch tip; use to squeeze small circles of chocolate batter over variegate batter in 1 pan; swirl gently with knife.
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22
Repeat with remaining batters, refilling pastry tube with 3-1/2 oz.
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23
of the remaining chocolate batter after swirlng batters in each pan.
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24
Place in water bath, using separate water-filled pan for each cheesecake.
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25
(See directions on tub of Cheesecake Batter for how to prepare water baths.)
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26
Bake 1 hour 40 min.
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27
to 1 hour 50 min.
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28
or until centers are almost set; cool completely.
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29
Refrigerate several hours or overnight.
