This is a very rich and chocolatey cheesecake!Link on recipezaar1 1/4 hours, 20 minute prep, serves 16Ingredients1 cup chocolate wafer crumbs (or you can use graham cracker crumbs) 3 tablespoons butter, melted 3 (8 ounce) packages cream cheese 3/4 cup sugar 3 egg 1 teaspoon vanilla 3 white chocolate baking square, melted 3 semi-sweet chocolate baking square, melted Glaze6 semi-sweet chocolate baking square, melted 1/4 cup butter, do not substitute 1 teaspoon oil Directions1. Combine crumbs and butter, press onto the bottom of a springform pan. Bake at 350F for 10 minutes. 2. Blend cream cheese and sugar with a mixer. 3. Add 1 egg at a time until it’s all blended. 3. Add the vanilla. 4. With 1/2 the batter, stir in melted white chocolate (I added 2 tbsp Grand Marnier to this but that’s optional). 5. With the other 1/2 of the batter, mix in 3 squares melted semi-sweet chocolate until there is no white streaks left. 6. Pour this mixture on top of the crumb base. (Since this batter was a little thick, I wet my fingers to smooth it down.) 7. Then pour the white batter on top. 8. Bake at 425F for 10 minutes and then reduce the heat to 250F for 35-45 minutes or until centre is just firm. When you remove from the oven, run a knife around the sides. Let cool for a couple of hours. 9. Melt 6 squares semisweet chocolate with butter and oil until smooth. Remove sides from cooled cake and place on a newspaper or wax paper. Pour this glaze over entire cake and refrigerate.