Tuxedo Cheesecake

Chocolate and vanilla come together as a perfect pairing in this gorgeous layered cheesecake - the perfect dessert for impressing a crowd.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 342 Calories

Ingredients

• ½ teaspoon vanilla extract
• ¼ cup butter, melted
• ¾ cup white sugar, divided
• 3 eggs, divided
• 1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
• 1 ¼ cups chocolate cookie baking crumbs
• 2 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened
• 4 ounces BAKER'S Semi-Sweet Chocolate
• 2 ounces BAKER'S White Chocolate

Recipe Instructions

Step 1

Heat oven to 350 degrees F (175 degrees C).

Step 2

Bake 40 to 45 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Step 3

Mix baking crumbs and butter; press onto bottom of 9-inch springform pan.

Step 4

Beat chocolate cream cheese and 1/2 cup sugar in large bowl with mixer until blended. Add 2 eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Freeze 15 minutes or until slightly thickened.

Step 5

Beat plain cream cheese and remaining sugar in medium bowl with mixer until blended. Add remaining egg; beat on low speed just until blended. Pour over chocolate batter; gently spread to evenly cover chocolate batter.

Step 6

Meanwhile, melt each chocolate separately as directed on package. Pour semi-sweet chocolate onto parchment-covered baking sheet; spread to 1/4-inch thickness. Top with small spoonfuls of white chocolate; swirl gently with knife. Cool until firm.

Step 7

Cut chocolate into desired shapes. Use to garnish cheesecake before serving.