*  Exported from  MasterCook II  *
                        Triple Chocolate Cheesecake
 Recipe By     : McCall’s  May 1997
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Cheesecakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   unsalted butter -- melted
    1 1/4  cups          chocolate wafer cookies -- crushed fine
                         butter -- for greasing pan
   32      ounces        cream cheese -- softened
    1 3/4  cups          sugar
    4      large         eggs
      3/4  cup           heavy cream
    4      ounces        milk chocolate -- melted and cooled
    4      ounces        white chocolate -- melted and cooled
    4      ounces        bitter chocolate or semisweet chocolate --
                         CHOCOLATE GLAZE
      1/2  cup           heavy cream
    4      ounces        bitter chocolate or semisweet chocolate, -
                         sliced almonds -- toasted
 Crust:   Preheat oven to 350F.  In bowl, mix melted butter and crumbs. Press
 over bottom of 10-in. springform pan.   Bake 8-10 minutes until set.   Cool
 on rack.   With unmelted butter, grease pan sides.   Wrap outside of pan
 with heavy-duty foil; refrigerate.   Reduce oven to 325F. 
 Filling:  In large bowl with electric mixer on medium-high speed, beat cream
 cheese 2-3 minutes until fluffy.   Gradually beat in sugar until smooth.
 With mixer on medium speed, beat in eggs, 1 at a time, just until
 incorporated.   Beat in cream.   Divide batter evenly among 3 medium bowls
 (about 2 1/2 cups each)  Stir melted milk chocolate into one bowl, white
 chocolate into next, and bittersweet chocolate into last..   Pour milk
 chocolate batter into prepared crust in even layer. Pour and spread white
 chocolate batter over milk chocolate layer; don't let batters run together.
 Top with bittersweet chocolate layer, carefully spreading evenly.    Set
 springform pan in center of a large roasting pan: place on oven rack.   Pour
 boiling water into roasting pan to reach halfway up springform pan.   Bake 2
 hours or until set.  Turn off oven; let stand in oven 1 hour.  Transfer
 springform pan to rack; let cool completely.   Remove foil.  Cover;
 refrigeratee at least 8 hours or overnight. Glaze:   In saucepan, heat cream
 to a gentle boil.   Place chocolate in bowl, add cream.  Let stand 1 minute;
 whisk until smooth.  Pour over top of cheesecake; spread to edges.   Chill
 15 minutes or until set.   Run thin-bladed knife around edge of pan;
 carefully remove pan side. Transfer cake to serving plate.   Let stand at
 room temperatur for 1/2 hour. Garnish top edge of cake with toasted slice
 almonds, if desired.  Slice cake with large knife; between slices. wipe
 blade clean and dip blade in warm water. 
 YIELD: 24 servings
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 NOTES : Adapted from  “A Capital Affair”  by the Junior League of
 Harrisburg, Pa.