Chocolate-Marbled White Chocolate Cheesecake

Ingredients

• 6 tablespoons butter melted
• 24 ounce cream cheese softened
• 3 large eggs 
• 2 cups cream-filled chocolate sandwich cookie crumbs ( 22 cookies)
• 1 Dash salt 
• 0.8 cup semi chocolate chips 
• 1 cup sugar 
• 1.5 teaspoons vanilla extract 
• 0.5 cup whipping cream 
• 1 cup chocolate chips white

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• double boiler
• hand mixer
• microwave
• springform pan

Directions

1. Combine cookie crumbs and butter in a medium bowl; press mixture into bottom and 1 inch up sides of a 9-inch springform pan. Set aside.
2. Place white chocolate morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, about 5 minutes.
3. Pour into a small bowl; cool slightly.
4. Place semisweet morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, about 5 minutes.
5. Pour into a small bowl; cool slightly.
6. Beat cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
7. Add eggs, 1 at a time, beating until blended after each addition. Stir in whipping cream, vanilla, and salt.
8. Remove 1 cup batter; stir into melted semisweet chocolate until combined.
9. Stir melted white chocolate into remaining batter; pour batter into prepared crust.
10. Spoon reserved chocolate batter by rounded tablespoons onto white chocolate batter; swirl with knife to create a marbled effect.
11. Bake at 350 for 30 minutes. Reduce heat to 250; bake 1 hour and 10 minutes or until cheesecake is almost set. Run a knife around edge of pan, and release sides. Cool completely in pan on a wire rack; cover and chill 8 hours. Store in refrigerator.
12. Tip: If you don't have a double boiler, place the chocolate morsels in a microwave-safe bowl, and microwave at HIGH 1 minute, stirring once, until chocolate melts.