2 cups crushed chocolate wafers
1/2 tsp. ground cinnamon
1/2 stick (2 oz/1/4 cup/56g) butter, melted
1 envelope (1/4 oz/7g) unflavored gelatin
1/4 cup water
2 (8 oz.) packages cream cheese, softened
1/2 cup milk
1/2 cup sugar
2 oz. each white, milk and bittersweet or semisweet chocolate, melted
1 cup heavy whipping cream cream
Chocolate curls* (see below for instructions)
1. To Make Crust:
Line the bottom of a 8-inch springform pan with greased foil. Place chocolate wafers in a food processor and process until finely crushed. Add cinnamon and melted butter. Blend well. Press chocolate wafer mixture into bottom of pan. Refrigerate for 20 minutes.
2. To Make Filling:
Sprinkle gelatin over water in a small bowl. Stand the bowl in a pan of hot water and stir until gelatin is dissolved; cool slightly. Beat cream cheese in a bowl with electric mixer until smooth. Beat in milk and sugar. Divide the mixture into three equal portions in three separate bowls and add a different chocolate to each. Fold one-third of the gelatin mixture into each portion.
3. Whip cream until stiff; divide into three and gently fold one-third of it into each portion. Spread the white chocolate mixture over the chocolate wafer crust. Cover carefully with the milk chocolate mixture, then the dark chocolate mixture. Refrigerate for 3 hours, or until filling has set. Decorate top of the cheesecake with whipped cream and chocolate curls, if desired.
Makes 12 servings.
To Make Chocolate Curls:
Spread 8 ounces melted chocolate onto a marble board to a depth of about 1/4-inch, smoothing the surface lightly. Allow to cool until almost set. Use a sharp, flat-bladed knife and hold it horizontally. Applying constant pressure to the blade with both hands, pull the knife towards you. The pressure applied to the blade will determine how thick or thin the curls will be. Chocolate curls take time, practice and patience to master, but they look splendid as a decoration on chocolate cakes, desserts and cheesecakes.
Date: August 13, 2004