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Two-Tone Cheesecake

"Looking to create an original for the Alaska State Fair contest, I came up with this creamy cheesecake," notes field editor Cindi Paulson of Anchorage. "It won Grand Champion!"

12 ServingsPrep: 25 min. Bake: 1 hour + cooling

Ingredients

1-1/2 cups chocolate graham cracker crumbs
6 tablespoons sugar
6 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-3/4 cups sugar
3/4 cup heavy whipping cream
4 eggs, lightly beaten
6 ounces semisweet chocolate, melted and cooled
TOPPING:
4 ounces semisweet chocolate, finely chopped
1/2 cup heavy whipping cream

Directions

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

2 of 2

Two-Tone Cheesecake (continued)

Directions (continued)

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. Yield: 12 servings.

Nutrition Facts: 1 serving (1 slice) equals 432 calories, 26 g fat (15 g saturated fat), 141 mg cholesterol, 208 mg sodium, 48 g carbohydrate, 1 g fiber, 5 g protein.