*  Exported from  MasterCook  *
 
                         Chocolate Zebra Cheesecake
 
 Recipe By     : Good Housekeeping Dec. 1990
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  Cups          Chocolate-Wafer Crumbs (About 30 Wafers)
    3      Tablespoons   Butter Or Margarine -- Melted
      1/2  Cup           Semisweet Chocolate Pieces
    4      Packages      Cream Cheese, Softened -- 8oz Each
    1 1/4  Cups          Sugar
    3      Tablespoons   Cornstarch
      1/4  Teaspoon      Salt
    5      Large         Eggs
    1      Container     Sour Cream -- 8oz
    2      Teaspoons     Vanilla Extract
    1 1/2  Cups          Heavy Or Whipping Cream
   12                    1 Ounce Squares Semisweet-Chocolate
    8      Ounces        White Chocolate
                         Sweetened Whipped Cream
                         Maraschino Cherries
                         Mint Leaves For Garnish
 
 Early in the day or a day ahead:
 1. Preheat oven to 350 degrees. Grease 9“x3 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.
 
 2. In large bowl, with mixer at medium speed beat cream cheese until light and
 fluffy. 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.
 
 3. 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 chocolate. Stir melted semisweet
 chocolate into batter in one container. and stir melted white chocolate into
 batter in second container.
 
 4. To create ”zebra" design, pour half of dark batter into springform pan.
 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.)
 
 5.Bake cheesecake 30 minutes. Turn oven control to 225degrees 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:
 6. 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.
 
                    - - - - - - - - - - - - - - - - - -