This two layer cheesecake recipe is made with mini cheesecake tray, but you could also use a 9 inch round springform pan.
Preheat oven to degrees 350F.
In a food processor, grind chocolate wafers, butter, sugar, and a pinch of salt.
Pat into a 12 hole cheesecake tray pressing firmly into the bottoms.
Bake for 8 minutes and then let cool completely on a wire rack.
Preheat oven to 375 degree F.
In the top of a double boiler (or using your favorite melting method), melt the grated chocolate over low heat. Once melted, turn off the burner but keep on the stove to stay melted.
Beat cream cheese and sugar for several minutes--until completely smooth.
Add flour and vanilla, stir well. Add egg and milk. Mix just until combined and smooth.
Divide batter into two bowls.
Stir melted chocolate into 1 bowl until smooth.
First pour the chocolate cheesecake mixture into each hole, filling each cavity slightly more than 1/2 full.
Top with white cheesecake filling.
Bake for 15-20 minutes, or until there is only a slightly jiggle left in the cakes in the center.
Cool to room temperature, then refrigerate for 2 hours.
Remove from pan, and decorate with chocolate curls.