Double Chocolate Spider Web Cheesecake
1 package (9 ounces) chocolate wafer cookies
6 tablespoons butter, melted
4 ounces bittersweet chocolate, divided
6 ounces white chocolate, divided
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla
1/4 teaspoon salt
2 tablespoons whipping cream
Preheat oven to 325°F. Process cookies in food processor until fine
crumbs are formed. Add butter; process just until blended. Press
crumb mixture evenly over bottom and 1-1/2 inches up side of 9-inch
springform pan. Bake 8 minutes. Cool on a wire rack 10 minutes.
Place 3 ounces bittersweet chocolate in small microwavable bowl;
microwave at MEDIUM (50%) 1 to 2 minutes or until chocolate is
melted, stirring once. Set aside. In separate bowl, melt 3 ounces
white chocolate as directed above. Set aside.
Beat cream cheese and sugar in large bowl of electric mixer on
medium speed until light and fluffy. Beat in eggs, 1 at a time,
until blended. Beat in flour, vanilla and salt just until blended.
Transfer 3 cups cream cheese mixture to medium bowl; stir in melted
white chocolate. Stir melted bittersweet chocolate into remaining
cream cheese mixture in mixing bowl. Pour bittersweet chocolate
mixture into prepared crust. Bake 50 minutes or until center is soft
and edge is set. Cool on wire rack 5 minutes. Carefully spread white
chocolate mixture. Return to oven; bake 35 to 40 minutes or until
center is just set. Cool on wire rack.
Place remaining 3 ounces white chocolate and whipping cream in small
microwavable bowl; microwave at MEDIUM 1 to 2 minutes or until
chocolate is melted, stirring once or twice. Frost top of cheesecake
with melted white chocolate mixture.
For spider web decoration
Place remaining 1 ounce bittersweet chocolate in small plastic food
storage bag. Microwave at MEDIUM 40 seconds to 1 minute or until
chocolate is melted, turning once. Knead bag until chocolate is
smooth. Cut a tiny corner off one end of bag. Drizzle chocolate in
four or five concentric circles on top of cheesecake. Draw 8 to 10
lines from center to edge of cheesecake with toothpick or knife at
regular intervals to form a "web" design. Cool cake completely.
Cover; chill at least 4 hours or overnight.