Double Chocolate Cheesecake

FILLING
3 pk Cream cheese,(250g ea)
3/4 c Sugar
3 lg Eggs
1 ts Vanilla
3 oz White chocolate melted
3 oz Semi-sweet chocolate, melted
2 tb Raspberry Schnapps liqueur
-(optional)

-GLAZE-
3/4 c Whipping cream
6 oz Semi-sweet chocolate,chopped

CRUST: Combine the cookie crumbs and margarine; press into the bottom
of a 9″ springform pan. Bake at 350 F. for 10 minutes.

FILLING: In food processor or with electric mixer, blend cream cheese
and sugar. Add eggs, one at a time, mixing well after each. Mix in
vanilla. Remove 1/2 the batter to another bowl, stir melted white
chocolate and liqueur (if used) into this portion. To remaining
batter, blend in melted semi-sweet chocolate. Pour the chocolate
batter into crumb lined pan and spread out evenly. Spoon white
chocolate batter carefully over the top and spread out evenly. Bake
at 425 F. for 10 minutes, reduce heat to 250 F. and bake an
additional 30-35 minutes until center of cake is just barely firm.
Remove from oven and run a knife around the sides; let cool
completely before removing sides.

GLAZE: In small saucepan bring cream to a simmer over low heat. Add
chocolate and stir until melted and smooth. Spoon over the cake.
Spread with a metal spatula to cover top and allow to run down the
sides to cover the edges. Garnish with chocolate curls if desired.