Mondo Mega Chocolate Cheesecake with Chocolate Glaze

Yield: 10 servings

Preparation time: 1  hour  Cooking Time:  3 ½ hours  Resting Time: Overnight

You will need a spring-form pan

Cake should be prepared a day ahead

Ingredients

Crust:

• 2 cups of graham cracker crumbs – (500ml)
• 4 tablespoons melted unsalted butter – (60ml)
• 3 tablespoons sugar – (45ml)

Glaze:

• ½ cup heavy cream – (125ml)
• ½ tablespoon unsalted butter – (7.5ml)
• 2 ½ oz finely chopped milk chocolate – (75ml)
• 2 ½ oz semisweet chocolate – (75ml)

Filling:

• 40 oz of cream cheese – (5 cups or 5 x 8 oz packages)
• 4 large eggs
• 1/3 cup of sour cream – (75ml)
• 2 cups of sugar – (500ml)
• 3 oz finely chopped high quality semisweet chocolate – (90ml)
• 3 oz finely chopped high quality milk chocolate – (90ml)
• 3 oz finely chopped high quality white chocolate – (90ml)

Directions

1. Preheat oven to 300°F.
2. Crust: Combine the sugar, melted unsalted butter, and graham cracker crumbs in a large bowl.  Mix with your hands.  Press the cracker mix into the base of a 9” spring-form pan making sure that it is even and smooth to ensure no cracks or splits occur while baking.  Bake in the oven for 12-15min.  It should look crunchy and flaky.
3. Reduce heat to 250°F
4. Filling: Pour the cream cheese into a mixer and beat until it is smooth.  Add you eggs, sugar, and sour cream and beat until the fully combined.   Separate your filling into three separate bowls.
5.   Pour the three finely chopped chocolates into 3 separate metal bowls.  You can melt these individually or all at the same time if you have room for 3 bain-maries.  Submerge the bottom half of your white chocolate filled metal bowl into simmering water. The bowl should be submerged just enough to heat the base.  Make sure no water seeps over the sides or into the chocolate.  Stir continuously to promote equal and smooth melting. When the chocolate is fully melted add it to one bowl of cream cheese mixture and beat together with a hand-held mixer.
6. Repeat this process with the milk chocolate and semi-sweet chocolate.
7. Pour the milk choc-cream cheese mix into the spring from, smoothen out the top. Flatten the top and be sure there are no air bubbles in the cake that could expand and rise during baking.  Pour the white chocolate mixture on next repeating the same action of flattening and smoothing the mix and lastly add your semi-sweet chocolate layer.
8. Wrap the spring form pan bottom with foil and halfway up the sides.  Place the pan in a baking pan and take to the oven.  Rest the baking pan on the door and fill the baking pan with ½ inch of water – almost halfway up your cake pan.
9. Bake cake for 2 ½ to 3 hours at 250°F.  When the edges of the cake have set and the rest is still gelatine like, remove it and let it cool to room temperature, then refrigerate over night.
10. For the glaze, combine crème and butter over high heat.  Bring to a boil and then gradually add chopped semi-sweet & milk chocolates incorporating it as you go. Simmer for 5-7 minutes.  Set aside to cool.  When the cake and glaze have come to room temperature, pour glaze over cheesecake.  Wait several minutes and release the sides of your pan and remove your finished cake.
11. Serve and enjoy!