Double Chocolate Cheesecake

I discovered this recipe in Canada in the early 1980's on a packet of Philadelphia Cream Cheese. It was an instant hit and I would now like to share it with all of you.

Serves 12

Base
250g / 9oz  crushed chocolate wafers
45ml / 3 tbsp melted butter

Filling
750g / 1lb 10oz cream cheese, softened
175g / 6oz caster sugar
150g / 5oz whole egg
5ml / 1 tspn vanilla essence
75g / 3 oz melted white chocolate
75g / 3 oz melted dark chocolate
30ml / 2 tbsp raspberry schnapps liqueur (optional)

Glaze
55g / 2 oz double cream
110g / 4 oz dark chocolate

Base
1- Combine the crushed chocolate wafers and the melted butter.
2- Press onto the bottom of a 23cm (9 inch) springform pan.
3- Bake at 180C (350F) for 10 minutes.

Filling
1- Blend the cream cheese and caster sugar in a food processor or an electric mixer.
2- Add the eggs one at a time, mixing well after each addition.
3- Add the vanilla and remove half of the cream cheese mixture into another bowl.
4- Stir in the melted white chocolate and the liqueur into this portion.
5- Stir in the melted dark chocolate into the other half of the cream cheese mixture.   
6- Pour the dark batter into the base lined pan, spreading evenly.
7- Spoon the white batter carefully over the top, spreading evenly.
8- Bake at 220C (425F) for 10 minutes.
9- Reduce the heat to 120C (250F) and bake for 30 - 35 minutes, or until the centre of the cake is just barely firm.
10- Remove from the oven and run a knife around the sides of the cake. Let the cake cool completely before removing from the pan.

Glaze
1- Melt the chocolate with the cream over hot water, stirring until smooth.
2- Place the cake on a rack, over waxed paper, and pour the glaze over the entire cake.
3- Garnish with chocolate dipped strawberries.