Twoday, Twosday the 22nd, is my two year blogiversary. How appropriate that I would make a two-tone cheesecake. If this freaks you out a bit, just be happy that my blogiversary didn't fall on the 66th of June. Think about it.
I have been making this cheesecake for years. I found this delicious torment of a cheesecake in a Taste of Home magazine and the author, Cindi Paulson, actually won Grand Champion at the 2002 Alaska State Fair for this recipe. It is absolutely THE best cheesecake recipe and I receive an abundance of complements whenever I make it. My daughter has dubbed it "two-ton" cheesecake because that's what we all weigh after we finish eating it. There's absolutely nothing healthy about it, which is why I sent it into work with hubby as a treat for the co-irkers. It's their turn to weigh two tons.
For the record, Cindi is also the creator of the peanut butter cream cheese pie recipe that I have posted on my site. She won a Nestle Toll House contest for that one. This gal can bake!
I have made a couple of adaptations because food bloggers are notoriously anal about adding or changing an ingredient in a recipe so they can "make it their own." I added in the vanilla because I simply cannot imagine any baked dessert without it and I subbed a couple of ounces of bittersweet chocolate for an equal amount of semi-sweet. This time around I used the chocolate graham crackers that are called for in the original recipe, but I've also used crushed Oreo cookies, regular graham cracker crumbs, and even leftover brownies for the crust.
Two Tone Cheesecake (adapted from Taste of Home)
1-1/2 cups chocolate graham cracker crumbs (this was one package for me)
6 tablespoons sugar
6 tablespoons butter, melted
4 packages (8 ounces each) cream cheese, room temperature
1-3/4 cups sugar
3/4 cup heavy whipping cream
4 eggs, lightly beaten
2 tsp vanilla
4 ounces semisweet chocolate
2 ounces bittersweet chocolate
Chocolate ganache topping:
4 ounces semisweet chocolate, finely chopped
1/2 cup heavy whipping cream
Preheat oven to 325 degrees.
In a bowl, combine cracker crumbs, sugar and melted butter. Press onto the bottom of a greased 10" springform pan. Place pan on baking sheet and bake for 10 minutes. Cool on a wire rack.
In a double boiler, gently melt 4 ounces semisweet chocolate and 2 ounces bittersweet chocolate. Let cool slightly.
In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream. Add eggs and vanilla; beat on low speed just until combined.
Remove 3-1/2 cups to a medium sized bowl; gently stir in melted chocolate. Pour over crust.
Carefully pour remaining filling over chocolate layer. Return to baking sheet. Bake at 325° for 65-75 minutes or until center is almost set.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; then let cheesecake cool completely before covering with plastic wrap and refrigerating overnight.
The following day, place chopped chocolate in a small bowl. In a small saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Cool slightly; pour over cheesecake. Refrigerate until the ganache has firmed. Remove sides of pan and cut to serve. Refrigerate leftovers. Yield: 12 servings. (Trust me, you'll get closer to 18-20 servings from this cheesecake. That's how rich and decadent it is.)