Triple Chocolate Cheesecake - cooking recipe

Ingredients

22 None chocolate wafer cookies
2 tbsp melted butter
32 oz cream cheese, at room temperature
3/4 cup sugar
1 tsp vanilla extract
2 tbsp flour
4 None large eggs
1/2 cup heavy cream
4 oz milk chocolate, chopped
3 tbsp smooth peanut butter
6 oz white chocolate, melted
6 oz bittersweet chocolate, melted
None None Chocolate Ganache Glaze
3/4 cup heavy cream
3/4 cup semisweet chocolate, chopped
None None chocolate curls and raspberries, to garnish

Preparation

Preheat oven to 350\u00b0F. Grease an 8 inch springform pan. Wrap outside with aluminum foil.
In a food processor, pulse cookies until crumbs form. Add butter and pulse to combine. Press crumbs into pan and bake for 8 mins. Let cool.
Clean food processor then process cream cheese, sugar, vanilla and flour for 2 mins, or until smooth. Add eggs and heavy cream. Process for 1 min, or until smooth. Distribute batter between 3 bowls. Stir milk chocolate and peanut butter into 1 bowl then transfer to pan. Stir white chocolate in the next bowl and spoon over peanut butter layer. Stir bittersweet chocolate into remaining bowl and spoon over white chocolate layer. Place cake pan in a larger baking pan. Add 1 inch of hot water to larger pan. Reduce oven to 325\u00b0F and bake for 1 hour. Turn off oven and let cheesecake cool in oven with door ajar for 1 hour. Chill overnight.
For the chocolate ganache glaze, bring heavy cream to a boil. Remove from heat and add chocolate. Set aside for 5 mins then whisk until smooth. Let stand for 1 hour to thicken then pour over cake. Garnish with chocolate curls and raspberries.