You'll need a crunchy chocolate crust, and just a tip, if using sandwich cookies for your crust, DO NOT use an off brand of cookies. You can't leave the filling in the cookie, or you'll have a major mess on your hands, and it's really time consuming to get the filling out of most off brand cookies. Trust me, I made the mistake once and it was awful. Smoke filled the house and I had to toss the first batch after only 20 minutes into baking. After my flop, I decided to just use my usual graham cracker crust recipe but added 1/2 cup of cocoa powder. It worked beautifully. :)
- 2 sleeves of graham crackers, crushed (or just broken up if you're using your food processor)
- 1/4 cup white sugar
- 1/4 cup Hershey's Special Dark cocoa powder
- 1/2 cup butter, melted
Press into a greased 10" springform pan. I use a heavy-bottomed juice glass to help pat the crust down really well. Got that trick from watching Alton Brown. Set aside.
White Chocolate Filling
- 2 (8 oz.) blocks of cream cheese, room temperature
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 6 oz. white chocolate, melted
- 2 eggs at room
- Preheat the oven to 325 degrees.
- Melt chocolate (in separate) bowls by placing in the microwave for one minute intervals (for 2 minutes total) stirring in between till melted.
- In a stand mixer, cream your sugar, cream cheese, and extract. Scrape down edges and mix again. For the dark chocolate filling add the cocoa powder here.
- With the mixer on medium-low (2-4 on my KitchenAid), slowly drizzle your melted chocolate into your cream cheese mixture. Then, add eggs one at a time till combined.
- Once your fillings are ready, grab a large spoon and start by plopping one spoonful of the bittersweet filling into your crust. Add a spoonful of the white filling and lightly pat down. Repeat till both bowls are empty. Jiggle your pan till the filling reaches the edges of the pan. I decided on this process after reading Not Quite Nigella's instructions and looking at her pictures.
- Place into the oven for 45-55 minutes till the middle is mostly set. Turn off the oven and leave the cheesecakes for one hour.
- After the hour, move the cheesecake to a refrigerator and let chill for at least 5 hours (preferrably longer).
- Pull it out of the fridge, slice it with a sharp knife into 12-16 pieces and enjoy with a cup of GOOD black coffee. :)