Triple Chocolate Cheesecake

For my birthday, I wanted to make this triple chocolate cheesecake.  When I say triple chocolate, I mean triple chocolate.  The crust is made from chocolate teddy grahams and the cake is glazed with bittersweet chocolate.  So what's the cake it's self?  The first layer is milk chocolate, followed by a white chocolate layer, which is then followed with a semisweet chocolate layer.  See, triple chocolate.  Since I'm pretty sure I'll be alone most of the day, I thought I could indulge myself with a small chocolaty treat.

Triple Chocolate Cheesecake

Adapted from:Group Recipes

Crust

• 1 1/2 cups finely crushed chocolate teddy grahams
• 1/2 stick (4 tablespoons) butter, melted
• 1/4 cup brown sugar
• 1 egg yolk

Filling

• 3 8 ounce blocks cream cheese, softened
• 1 cup sugar
• 3 eggs
• 1 tablespoon vanilla  (I used the seeds from 1 vanilla bean)
• 2 tablespoon cornstarch
• 4 ounces milk chocolate, melted
• 4 ounces white chocolate, melted
• 4 ounces semisweet chocolate melted

Glaze

• 3 ounces bittersweet chocolate
• 2 tablespoons butter
• 1 tablespoon light corn syrup

Preheat oven to 350 degrees. 

In a medium mixing bowl, combine ingredients for the crust and press into a 8 inch spring form pan.  Bake crust in oven for 8-10 minutes.  Remove and let cool on a wire rack.  Decrease heat to 300 degrees.

In a large mixing bowl, beat cream cheese, sugar, and cornstarch until smooth.  Mix in vanilla.  Beat in eggs one at a time until well combined.  Separate filling into 3 separate bowls, about 2 cups per bowl.  Mix melted milk chocolate into one bowl, white chocolate into another, and semisweet chocolate into the third.  Pour milk chocolate layer into crust and smooth out.  Carefully spoon the white chocolate layer over the milk chocolate layer and using an off set spatula, carefully smooth white chocolate layer.  {I used pastry bags to pipe in the white chocolate and semisweet chocolate layers}  Carefully spoon semisweet layer onto white chocolate layer and use an offset spatula to smooth out the layer.  Bake in a 300 degree oven for one hour to one hour fifteen minutes, or until set and center is slightly jiggly.  Remove from oven and allow to cool on wire rack.

Combine ingredients for glaze in a small sauce pan.  Whisk over low heat until the chocolate is melted and the mixture is smooth.  Allow mixture to cool 15 minutes prior to pouring over cheesecake.  Refrigerate until the glaze is set.