TRIPLE CHOCOLATE CHEESECAKE

Steps:

• Mix the cookie or cake crumbs with the sugar and melted butter.
• Press firmly into the bottom of a 10" springform pan with 2" sides.
• Wrap the bottom of the pan in aluminum foil so that the foil comes up the side of the pan.
• Turn the oven onto 300 degrees F.
• ,and ready a large pan, deep that the springform pan will sit comfortably in.
• In the bowl of your mixer with the paddle attachment, on low speed, beat the cream cheese until very soft.
• Add the sugar and sour cream and mix until thoroughly incorporated.
• Slowly add the eggs, one at a time, mixing until completely incorporated.
• Scrape down the sides of the bowl before adding the next egg.
• After the last egg is incorporated, mix, still on low speed, for 1 minute more, scrape down the sides of the bowl and mix another 30 seconds.
• Split the batter evenly between 3 bowls.
• Put the chocolates in 3 seperate microwavable bowls.
• Microwave the dark chocolate at 50% power for one minute, mix until completely melted, then thoroughly mix into 1/3 of the cream cheese mixture.
• Melt the milk and white chocolates at 30% power for 1 minute each and mix each one until they are completely melted, then mix each one into 1/3 of the cream-cheese mixture.
• Pour the dark chocolate batter carefully into the prepared springform pan.
• Shake the pan slightly to settle the mixture.
• Now carefully spoon over (don't pour!) the white chocolate mixture, again shaking very slightly to even it out, the top with the milk chocolate mixture.
• Place the pan carefully into your deeper pan, the place both pans on your oven rack.
• Pour very hot water around the springform pan so that it comes half-way up the sides.
• Shut the oven door and let the cheesecake bake for about 2 1/2 hours.
• When it is done, the sides will be set but the center will still be jiggly, like jello.
• Don't worry- it will set fully during refrigeration.
• Remove from the oven, remove the springform pan from the water bath, and remove the foil.
• Let cool on a rack then refrigerate overnight or at least 8 hours.
• You can also wrap the cheesecake tightly in 2 layers of plastic and freeze for a month.
• To serve, remove the cake from the springform pan, slice into 16 pieces, and serve with chocolate sauce and a few raspberries.