Triple Layer Cheesecake
1 3/4 cups chocolate ripple/butternut snap crumbs
1/3 cup butter or margarine
3 packages (250gm each) cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream
3 tablespoons plain flour
1 1/2 teaspoons vanilla extract
3 large eggs
1 cup (250ml) dark chocolate bits
1 cup (250ml) milk chocolate bits
1 cup (250ml) white chocolate bits
1 tablespoon of each dark, milk and white chocolate bits
Preheat oven to 150Â° C. Grease 22cm springform pan.
Combine crumbs and butter in medium bowl. Press onto bottom and 2cm up side of prepared pan.
Beat cream cheese and granulated sugar in large mixer bowl until smooth. Add sour cream, flour and vanilla extract; mix well. Add eggs; beat on low speed until combined.
Melt the bits in medium, uncovered microwave-safe bowl on Medium-High (70%) power for 1 minute; Stir. Bits may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until the bits are melted. Add 1 1/2 cups batter into melted dark chocolate bits; stir. Pour into crust. Repeat procedure with milk chocolate bits . Carefully spoon over dark chocolate layer. Melt white chocolate bits in small, uncovered, microwave-safe bowl as stated above. Blend melted white chocolate bits into remaining batter in mixer bowl. Carefully spoon over milk chocolate layer, covering completely.
Bake for 1 hour 10 to 15 minutes or until center is almost set. Cool in pan on wire rack for 10 minutes. Run knife around edge of cheesecake. Let stand for 1 hour.
Place each flavour of bits separately in three, small heavy-duty plastic bags. Microwave on HIGH (100%) power for 20 seconds, knead bags to mix. Microwave at additional 10- second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over cheesecake. Refrigerate for at least 3 hours or overnight. Remove side of pan.
Approximately 12 to 16 servings