Chocolate Duet Cheesecake

Need a fabulously rich and decadent dessert for a holiday party this month?  Serve this with a sparkling wine and be prepared to be amazed!

Crust:

1 package (9 ounces) chocolate wafer cookies, coarsely broken

6 tablespoons butter, melted

1/8 teaspoon salt

1/8 teaspoon ground cinnamon

First Layer:

8 ounces bittersweet chocolate

2 packages cream cheese, at room temperature

2/3 cup sugar

1 tablespoon flour

2 eggs

1 tablespoon whipping cream

1 1/2 teaspoons vanilla

Second Layer:

6 ounces white chocolate

2 packages cream cheese, at room temperature

2/3 cup sugar

1 tablespoon flour

2 eggs

1 tablespoon whipping cream

1 1/2 teaspoons vanilla

Topping:

1 1/2 cups sour cream

1/3 cup sugar

1 teaspoon vanilla

chocolate curls for garnish (optional)

fresh raspberries for garnish (optional)

Preheat the oven for 325.  Butter a 9-inch springform pan.

For the crust, pulse the cookies in a food processor to make coarse crumbs.  Add the melted butter, salt, and cinnamon, and pulse a few times until evenly blended.  Press the crumb mixture firmly onto the bottom and 1 inch up the side of the springform pan.  Bake the crust for 8 minutes, then set aside on a wire rack to cool.

For the first layer:  Melt the bittersweet chocolate in a small saucepan over low heat, stirring often, until melted and smooth, then set aside.  Beat the cream cheese and sugar with an electric mixer at medium speed until smooth and fluffy, about 3 minutes.  Add the flour, then beat in the eggs, 1 at a time, scraping the sides of the bowl between additions.  Add the whipping cream and vanilla and mix to blend.  Stir the melted bittersweet chocolate into the batter and mix to combine.  Pour the chocolate batter into the prepared crust and smooth the top.  Bake until chocolate filling is softly set in the center and beginning to puff at the edges, about 50 minutes.  Take the pan from the oven and let cool on a wire rack for 5 minutes to firm slightly, leaving the oven on.

For the second layer:  While the first layer is baking, completely clean all your sauce pans and mixing bowls.  Repeat the same process with the white chocolate to prepare the batter for the second layer.  After the cake cools for 5 minutes, pour the white chocolate batter  over the bittersweet chocolate layer and bake until the white chocolate filling is set in the center, about 35 minutes.  Let the cake cook on a wire rack for 10 minutes before making the topping, leaving the oven on.

For the topping:  Stir together the sour cream, sugar, and vanilla until smooth.  If the cheesecake has puffed up too high for the topping to fit, press it down gently with a spatula.  Pour the topping over the cheesecake and gently smooth it with a spatula.  Bake until the topping is lightly set, about 10 minutes.  Let the cake cool to room temperature, then refrigerate, uncovered, for at least 4 hours before serving, or the cake may fall apart when cut.

Slide a small knife around the outer edge of the cheesecake to loosen it from the pan, then release and remove the sides.  Garnish the cake with chocolate curls, or berries if desired.

Serves 8-12.

Recipe adapted from Celebrate the Rain by the Junior League of Seattle.