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1
Crust: Mix together chocolate wafer crumbs and butter.
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2
Press into the bottom of a 9-inch round springform cake pan.
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3
Bake at 350 degrees for 7 minutes.
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4
Let cool.
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5
Cheesecake: Preheat the oven to 425 degrees.
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6
Beat the cream cheese and sugar until smooth.
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7
Add the eggs and beat just until smooth.
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8
Beat in vanilla.
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9
Divide the batter evenly into two portions.
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10
To one portion, stir in the melted white chocolate.
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11
To the other portion, stir in the melted semisweet chocolate and the schnapps (if using).
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12
Pour dark chocolate batter into cake pan.
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13
Smooth the top with a spatula.
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14
Top with the white chocolate batter.
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15
Bake in the preheated oven 425 degrees for 10 minutes.
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16
Lower the temperature to 250 degrees.
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17
Bake a further 30 to 35 minutes or just until the centre of the cheesecake is firm to the touch.
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18
Let cool completely before icing.
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19
Ganache: One to two hours before serving time, in a small saucepan over low heat, melt the chocolate with the cream.
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20
Stir until smooth.
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21
Pour over the cake.
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22
With the help of a spatula, cover the sides and top of the cake with the ganache.
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23
Decorate with the garnish (see below).
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24
Keep the cake refrigerated until serving time.
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25
Garnish: Paint melted chocolate on the undersides of the leaves.
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26
Place in refrigerate for 15 minutes or until chocolate is just set.
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27
Carefully peel off the leaves.
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28
Store in refrigerate until ready to use.
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29
Note: alternatively, you can use pieces of white and dark chocolate, as garnish instead of the chocolate leaves.
