Chocolate Zebra Cheesecake

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	Preparation	60 minutes
	Cooking	3 hours
	Ready In	8 hours

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Ingredients

1 1/2	cups	chocolate wafer crumbs	(about 30 wafers)
3	tablespoons	butter	or margarine, melted
1/2	cup	chocolate (semi-sweet)	semi-sweet pieces
4	Packages	cream cheese	softened, 8oz each
1 1/4	cups	sugar
3	tablespoons	cornstarch
1/4	teaspoon	salt
5	large	eggs
8	ounces	sour cream
2	Teaspoons	vanilla extract
1 1/2	cups	heavy whipping cream
12	squares	chocolate (semi-sweet)	1 ounce squares
8	Ounces	white chocolate
1	x	whipped cream	sweetened
1	x	maraschino cherries	to taste
1	x	mint leaves	for garnish, to taste

Directions

Early in the day or a day ahead:

Preheat oven to 350 degrees F. Grease 9 inch x 3 inch springform pan.

In bowl, mix chocolate-wafer crumbs and margarine or butter; firmly press onto bottom of springform pan for crust.

Bake crust 12-15 minutes. Remove crust from oven; sprinkle with chocolate pieces.

Let stand several minutes until chocolate pieces soften, then spread softened chocolate evenly over crust.

Refrigerate while preparing filling.

In large bowl, with mixer at medium speed beat cream cheese.

In small bowl, mix sugar, cornstarch and salt; gradually beat into cream cheese until blended.

With mixer at low speed, gradually beat in eggs, sour cream, vanilla, and 1 cup of heavy cream until blended and smooth.

Divide batter evenly into two containers with pouring spouts.

In small saucepan over low heat, melt 8 squares semisweet chocolate.

In another small saucepan over very low heat, melt white Stir melted semisweet chocolate into batter in one container.

and stir melted white chocolate into batter in second container Holding white batter about 2 feet above pan, pour about half of of batter directly into center of dark batter (pouring from this height will cause batter in center of cake to be pushed toward edge of pan, forming zebra or bull's-eye design).

Repeat procedure 3 times, decreasing the amounts of batter each time and pouring from high above pan only into center, ending with white batter.

(Top of cake should look like a series of concentric circles.)

Bake cheesecake 30 minutes. Turn oven control to 225 degrees F and bake 1 hour 45 minutes longer, or until center is set.

Turn off oven; let cheesecake remain in oven 1 hour.

Remove cheesecake from oven. Run thin-bladed spatula or knife around edge of cheesecake to loosen from side of pan.

Cool cake in pan on wire rack.

Refrigerate cheesecake at least 6 hours or until well chilled.

About 1 hour before serving, prepare glaze: In 1-quart saucepan over medium heat, heat remaining 1/2 cup heavy cream until small bubbles form around edge of pan.

Remove saucepan from heat.

Stir in remaining 4 squares semisweet choclate until melted and smooth.

Cool glaze 10 minutes.

Meanwhile, carefully remove cake from pan to cake plate; with spatula, spread glaze over top and sides.

Refrigerate 30-45 minutes until glaze is set.

If you like, garnish with whipped cream around edge.

Also decorate with Maraschino cherries, and mint in the middle of the cake.