1+1/2 cups (375g), about 10 whole crackers, Chocolate Graham Cracker Crumbs
1/4 cup (60 g) Butter – melted
960 g Cream Cheese – softened at room temperature
1/2 cup (125 g) Sour Cream
1 teaspoon Vanilla Extract
1 cup (200 g) Sugar
4 large Eggs – at room temperature
1/2 cup (125 g) Each: Dark Chocolate Chips, Milk Chocolate chips, White Chocolate chips
Optional garnishes: Chocolate Bars, Truffles and Cookies
Preheat oven to 290°F.
Using a wide sheet of foil, wrap the foil around the bottom and sides of a 23 or 26 cm (9 or 10”) spring-form pan.
(Recommend 2 layers of foil.)
Create the crust first.
Place the graham crackers, about 10, into a food processor and pulse until fine crumbs form.
Add the melted butter and mix again until all the crumbs are coated.
Transfer the crumbs into the prepared pan and use a large spoon to press the mixture into an even layer,
creating a firm and even crust.
Place softened cream cheese and sour cream into a mixer bowl.
Beat cream cheese on medium speed for about 10 minutes,
scrapping down the sides of the bowl often, until cheese is light and fluffy.
Add the eggs, sugar and vanilla.
Continue to beat for about 5 minutes, scrapping sides of bowl often.
Divide the filling between 3 separate bowls, using a kitchen scale if you have one for accuracy.
Place each kind of chocolate into a separate bowl.
Melt the chocolate using a microwave.
Stir every 30 seconds until chocolate is smooth.
If the white chocolate doesn’t want to melt, add 1/2 teaspoon shortening to help keep it smooth.
Fold in the melted chocolate into the split filling, creating a filling with each type of chocolate.
Layer the fillings into the prepared pan.
For the second and third layers,
use a large spoon or spatula to add the filling gently over the top of the previous layer to keep them separate.
Spread the filling evenly to the sides after each addition.
Place the cheesecake into a deep roasted or baking pan.
Place the pan onto a middle oven rack and fill the pan to the edge with warm water.
Bake cheesecake in preheated oven for 1 hour and 30 to 45 minutes.
The sides should be set but the centre still slightly wobbly.
Turn oven off and crack open the oven door; let the cheesecake stand for about an hour in the open oven.
Then, transfer the cheesecake to a warm corner of your kitchen to cool for a few more hours.
Once cooled to room temperature, transfer the cheesecake into the refrigerator and let it set overnight.
Servings : 12