Best Two Tone Chocolate Cheesecake Recipes

PHILADELPHIA 3-STEP DOUBLE-CHOCOLATE LAYER CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
• Remove 1 cup batter; mix with melted chocolate. Pour into crust; top with remaining plain batter.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP and berries just before serving.

TWO-TONE CHEESECAKE

Steps:

• In a large bowl, combine cracker crumbs, sugar and butter. Press onto the bottom of a greased 10-in. springform pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed just until combined., Remove 3-1/2 cups to a small bowl; gently stir in melted chocolate. Pour filling over crust. Gently pour remaining filling over chocolate layer. Bake at 325° for 1 to 1-1/4 hours or until center is almost set., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Meanwhile, place chopped chocolate in a small bowl., In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly; gently pour over cheesecake. Cover and chill overnight. Remove sides of pan.

TWO-TONE CHOCOLATE CHEESECAKE

Steps:

• Stir Crust Mix, sugar, margarine and water with fork in 9-inch pie plate until crumbs are well moistened. First press firmly against side of pie plate, using finger or measuring cup to shape edge. Press remaining crumbs firmly onto bottom, using measuring cup.
• Microwave chocolates in 2 separate small microwaveable bowls on HIGH 1 min. or until chocolates are almost melted. Stir until chocolates are completely melted; cool slightly.
• Beat milk and Filling Mix with mixer on low speed until blended. Beat on medium speed 3 min. (Filling will be thick.) Slowly stir half the filling mixture into each bowl of melted chocolate. Spoon semi-sweet chocolate cheesecake mixture into crust. Top evenly with white chocolate mixture. Refrigerate at least 1 hour.

CHOCOLATE CHEESECAKE II

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a 9 inch springform pan.
• In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons sugar, and melted butter. Press onto the bottom and 1 1/2 inch up the sides of the prepared 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. Allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).
• To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat.
• In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.
• To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.