BLACK-TOP MARBLE CHEESECAKE



Recipe from: Bon Appetit, May 1988



CRUST:

1.5 cups chocolate wafer cookie crumbs
1/3 cup unsalted butter, melted
3 tbs. firmly packed dark brown sugar
1 tbs. unsweetened cocoa powder
1/4 tsp. cinnamon


FILLING:

4 oz. bittersweet or semisweet chocolate, finely chopped
1 oz. unsweetened chocolate, finely chopped
4 8-oz. pkgs. cream cheese, room temperature
3/4 cup sugar
2 tbs. all purpose flour
5 large eggs, room temperature
1/3 cup whipping cream, room temperature
1 tsp. vanilla


TOPPING:

2 cups sour cream
1/4 cup sugar
1 tsp. vanilla


GLAZE:

1 cup whipping cream
7 oz. bittersweet chocolate or semisweet chocolate, finely chopped

1 strawberry, partially dipped in melted semisweet chocolate (optional)


FOR CRUST:

Preheat oven to 425F. Mix all ingredients in bowl. Press onto bottom of
10-inch springform pan.


FOR FILLING:

Melt chocolates in top of double boiler over simmering water, stirring until
smooth. Pour into medium bowl. Cool to lukewarm. Using electric mixer, beat
cream cheese with sugar and flour in a large bowl until smooth. Blend in
eggs one at a time. Stir in cream and vanilla. Pour 1/3 of batter into
chocolate and mix well.

Pour half of remaining plain batter over crust. Pour chocolate batter over.
Cover with remaining plain batter. Swirl small thin knife through batter
creating marble pattern. Bake cake 15 minutes. Reduce oven temperature to
225F. Bake until cheese cake is firm in the center, about 50 minutes.
Meanwhile, prepare topping.

FOR TOPPING:

Mix all ingredients in a small bowl. Pour topping over hot cheesecake.
Increase oven temperature to 350F. Bake until topping is set, about 13
minutes. Transfer to a rack and cool completely. Refrigerate overnight.

FOR GLAZE:

Bring cream to simmer in a heavy, small saucepan over low heat. Add
chocolate and stir until smooth. Cool to room temperature.

Run sharp knife around sides of cheesecake. Release pan sides. Place baking
sheet under rack with cheesecake. Pour glaze over center of cheesecake,
allowing excess to drip over sides. Using metal spatula, smooth glaze over
sides of cake. Refrigerate until chocolate sets. (Can be prepared two days
ahead.) Top with strawberry if desired.