Джоанна Флюк - Triple Chocolate Cheesecake Murder

Place the sugar in the bowl of an electric mixer.

Cut the bricks of cream cheese into smaller pieces and add them to the sugar. Mix at LOW speed until they are combined and then gradually increase the speed to MEDIUM until everything is thoroughly mixed.

Add the cup of mayonnaise and turn the mixer back down to LOW speed again. Crack the eggs and add them, one by one, to your mixing bowl. Then add the vanilla extract and mix until everything is thoroughly combined.

Shut off your mixer, take off the bowl, and give your cheesecake batter a final stir by hand.

Get out 3 medium-size bowls that will hold approximately 3 cups apiece.

Divide your cheesecake batter between the 3 bowls as evenly as you can.

Follow the package instructions for melting the cup of milk chocolate chips. When they’re melted, stir them smooth.

Feel the sides of the cup or bowl you used to melt the chips. If they’re not so hot they might cook the eggs, add the melted milk chocolate to your first bowl of batter and stir it in thoroughly.

Take your springform pan out of the freezer, set it on the drip pan you prepared, and pour the milk chocolate cheesecake batter over the bottom of crust.

Place your drip and springform pans in the refrigerator to chill while you prepare the second layer of cheesecake batter.

Read the package instruction for melting the white chocolate chips and follow them. Stir the melted white chocolate into the second bowl of batter and mix thoroughly.

Take your pans out of the refrigerator and pour your layer of white chocolate batter over the milk chocolate layer.

Return your pans to the refrigerator.,

Follow the package direction for melting the semi-sweet chocolate chips. Stir the chips smooth, and add the melted chocolate to your third bowl. Once that has been stirred thoroughly, get your cheesecake pans out of the refrigerator, and add the semi-sweet layer on top of the white chocolate layer.

WARNING: It is very difficult to get smooth, perfectly formed layers in your pan. It’s perfectly all right to swirl the three chocolates together if you prefer to make it that way. Simply use a butter knife from your silverware drawer, dip it all the way down to the first layer, and make a series of circles without lifting your knife until you reach the center of the pan. This will create swirls of tri-color chocolate.

Bake your Triple Chocolate Cheesecake at 350 degrees F. for 55 to 60 minutes. (Mine took the full hour.)

Once your cheesecake has baked, take it out of the oven but DON’T SHUT OFF THE OVEN!

Take the bowl with the topping out of the refrigerator, give it a final stir, and then pour the contents over the top of your baked cheesecake.

Return the cheesecake to the oven for an additional 10 minutes. At the end of that time, your topping should be “set”.

After the topping has baked, remove the 2 pans from the oven and set them on a cold stovetop burner or a wire rack.

Let your cheesecake cool to room temperature, cover it loosely with foil, and refrigerate it for at least 24 hours before unmolding, decorating and serving.

Note: This cheesecake is good just as it is. Simply unmold it and cut it into slices. If you wish, top it with sweetened whipped cream and any of the topping ingredients listed.

Yield: 8 to 12 slices of rich, creamy, chocolaty cheesecake that everyone will love.

MIKE’S DOUBLE CHOCOLATE PEANUT BUTTER CHEESECAKE

Preheat oven to 350 degrees F., rack in the middle position..

For the Crust:

2 cups chocolate cookie crumbs (I used Nabisco

Famous Chocolate Wafers – measure AFTER

crushing) (DO NOT use chocolate sandwich

cookies with frosting in the middle!)

6 Tablespoons salted butter (¾ stick)

1 teaspoon vanilla extract

For the Cheesecake Batter:

1 and ½ cups white (granulated) sugar

3 eight-ounce packages brick-style cream cheese (I used Philadelphia in the silver packages) softened to room temperature

1 cup mayonnaise (I used Best Foods which is Hellman’s in the east)

6 large eggs

2 teaspoons vanilla extract

1 cup milk chocolate chips (I used Nestle – you will use 2 cups in all)

1 cup peanut butter chips (I used Reese’s Peanut Butter Chips (made by Nestle)

1 cup milk chocolate chips (I used Nestle)

For the Topping:

2 cups sour cream

½ cup white (granulated) sugar

1 teaspoon vanilla extract

For Decorating:

Sweetened whipped cream

Chocolate curls

Reese’s Miniature Peanut Butter Cups

To prepare your pans:

You will need an 8-inch or 9-inch springform baking pan, the kind with a removable bottom. You will also need a jellyroll pan with sides or a cookie sheet with sides that is large enough to hold your springform pan. Line it with a sheet of foil to catch any drips.

Prepare your springform pan by spraying it the inside with Pam or another nonstick cooking spray.

Cut a circle of parchment paper large enough to cover the bottom of your cheesecake pan.

To make the crust:

Place your crushed chocolate wafer crumbs in a small bowl. Add the melted butter and the teaspoon of vanilla extract. Use a fork from your silverware drawer to mix the crumbs with the butter and vanilla. When everything is thoroughly mixed, dump the crumb mixture into the bottom of your prepared springform pan.

Spread the crumb mixture evenly over the bottom of the pan and 1-inch up the sides.

Place your springform pan inside your freezer to chill while you mix up your topping and cheesecake batter.

To Make the Topping:

In a small bowl, mix the 2 cups of sour cream, half-cup of white sugar, and teaspoon of vanilla extract together. Once everything has been thoroughly combined, refrigerate the bowl with the topping.

To Make the Cheesecake Batter:

Place the sugar in the bowl of an electric mixer.

Cut the bricks of cream cheese into smaller pieces and add them to the sugar. Mix at LOW speed until they are combined and then gradually increase the speed to MEDIUM until everything is thoroughly mixed.

Add the cup of mayonnaise and turn the mixer back down to LOW speed again. Crack the eggs and add them, one by one, to your mixing bowl. Then add the vanilla extract and mix until everything is thoroughly combined.

Shut off your mixer, take off the bowl, and give your cheesecake batter a final stir by hand. (It should be smooth with no lumps of cream cheese.)

Get out 3 medium-size bowls that will hold approximately 3 cups apiece.

Divide your cheesecake batter between the 3 bowls as evenly as you can.

Follow the package instructions for melting the first cup of milk chocolate chips. When they’re melted, stir them smooth.

Feel the sides of the cup or bowl you used to melt the chips. If they’re not so hot they might cook the eggs, add the melted milk chocolate to your first bowl of batter and stir it in thoroughly.

Take your springform pan out of the freezer, set it on the drip pan you prepared, and pour the milk chocolate cheesecake batter over the bottom of crust.

Place your drip and springform pans in the refrigerator to chill while you prepare the second layer of cheesecake batter.