This white and dark chocolate cheesecake recipe is made on a crunchy chocolate cookie wafer crust. Top with chocolate sauce, whip cream or get creative with a yummy berry sauce.
Preheat the oven to 350 degrees F.
Grease an 8 inch round springform pan with butter.
In medium bowl, mix together crushed wafers and melted butter and press into prepared pan.
Cook for 10 minutes and set aside until cool.
Preheat oven to 375 degrees F.
In a large bowl cream together cream cheese, sugar and vanilla.
One at at time, beat in the eggs.
Put half of this mixture into a new bowl.
In the top of a double boiler, over low heat, melt the white chocolate.
Stir melted white chocolate into half of the cheesecake mixture.
Add liqueur and mix well.
Pour this white layer over your prepared cookie crumb crust.
Wash out double boiler, and over low heat, melt the dark chocolate.
Stir melted chocolate into remaining cheesecake mixture.
Pour this dark mixture over top of the white mixture.
Bake for 10 minutes.
Reduce heat to 250 degrees F and cook another hour, or until just firm.
Cheesecake is done when you wiggle the pan and the center of the cheesecake is slightly jiggly.
Cool overnight in fridge.
Optional garnish with whip cream and chocolate sauce, or your choice of a berry sauces.