Tuxedo Cheesecake

1. 1

   Heat oven to 350 degrees F (175 degrees C).

2. 2

   Mix baking crumbs and butter; press onto bottom of 9-inch springform pan.

3. 3

   Beat chocolate cream cheese and 1/2 cup sugar in large bowl with mixer until blended. Add 2 eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Freeze 15 minutes or until slightly thickened.

4. 4

   Beat plain cream cheese and remaining sugar in medium bowl with mixer until blended. Add remaining egg; beat on low speed just until blended. Pour over chocolate batter; gently spread to evenly cover chocolate batter.

5. 5

   Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

6. 6

   Meanwhile, melt each chocolate separately as directed on package. Pour semi-sweet chocolate onto parchment-covered baking sheet; spread to 1/4-inch thickness. Top with small spoonfuls of white chocolate; swirl gently with knife. Cool until firm.

7. 7

   Cut chocolate into desired shapes. Use to garnish cheesecake before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.