*  Exported from  MasterCook II  *

                       Triple Chocolate Cheesecake

Recipe By     : McCall's, May 1997
Serving Size  : 24   Preparation Time :0:00
Categories    : Cheesecakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust:
   3      tb            Unsalted butter -- melted
   1 1/4  c             Chocolate wafer cookies --
                        - crushed fine
                        Butter -- for greasing pan
                        Filling:
  32      oz            Cream cheese -- softened
   1 3/4  c             Sugar
   4      lg            Eggs
     3/4  c             Heavy cream
   4      oz            Milk chocolate --
                        - melted and cooled
   4      oz            White chocolate --
                        - melted and cooled
   4      oz            Bitter or semisweet chocolate --
                        - melted and cooled
                        Chocolate Glaze:
     1/2  c             Heavy cream
   4      oz            Bitter or semisweet chocolate
                        Garnish:
                        Sliced almonds -- toasted

Crust:

Preheat oven to 350°F. In bowl, mix melted butter and crumbs. Press
over bottom of 10" springform pan. Bake 8 to 10 minutes until set.
Cool on rack. With unmelted butter, grease pan sides. Wrap outside of
pan with heavy-duty foil; refrigerate. Reduce oven to 325°F.

Filling:

In large bowl with electric mixer on medium-high speed, beat cream
cheese 2 to 3 minutes until fluffy. Gradually beat in sugar until
smooth. With mixer on medium speed, beat in eggs, 1 at a time, just
until incorporated. Beat in cream. Divide batter evenly among
3 medium bowls (about 2-1/2 cups each.) Stir melted milk chocolate
into one bowl, white chocolate into next, and bittersweet chocolate
into last.

Pour milk chocolate batter into prepared crust in even layer. Pour
and spread white chocolate batter over milk chocolate layer; don't
let batters run together. Top with bittersweet chocolate layer,
carefully spreading evenly. Set springform pan in center of a large
roasting pan: place on oven rack. Pour boiling water into roasting
pan to reach halfway up springform pan. Bake 2 hours or until set.
Turn off oven; let stand in oven 1 hour. Transfer springform pan to
rack; let cool completely. Remove foil. Cover; refrigeratee at least
8 hours or overnight.

Glaze:

In saucepan, heat cream to a gentle boil. Place chocolate in bowl,
add cream. Let stand 1 minute; whisk until smooth. Pour over top of
cheesecake; spread to edges. Chill 15 minutes or until set. Run
thin-bladed knife around edge of pan; carefully remove pan side.
Transfer cake to serving plate. Let stand at room temperatur for
1/2 hour. Garnish top edge of cake with toasted slice almonds, if
desired. Slice cake with large knife; between slices. Wipe blade
clean and dip blade in warm water.

Yield: 24 Servings

Adapted from: A Capital Affair by the Junior League of Harrisburg, PA


                   - - - - - - - - - - - - - - - - - -