Triple Chocolate Cheesecake

Crust:
2 cups chocolate cookie or cake crumbs -- (about)
4 Tbs. unsalted butter -- melted

Filling:
2 lb. cream cheese -- room temp
12 oz. mascarpone cheese
1 1/2 cups granulated sugar
4 lg. eggs
3 oz. white chocolate -- chopped
3 oz. milk chocolate -- chopped
3 oz. bittersweet chocolate -- chopped

Crust:
Mix together, press into the bottom of your pan. (make sure it has 3" sides - this cake is tall!)

Filling:
Mix the cream cheese and mascarpone together at low speed. Add the sugar and mix on low to combine. Add the eggs one at a time, mixing well after each addition.

Remove the bowl from the mixer, and divide the batter into (3) equal parts in (3) separate bowls.

Melt the white chocolate. I like to take a bowl of hot water, place a small bowl with the chocolate in it inside, wait a few minutes, then stir.
The heat from the hot water does the trick with white chocolate. Stir smooth.

Pour into one of the batter bowls.
Mix to combine, then pour into your crust.

Do the same thing with the milk chocolate and bittersweet chocolate, milk first, the bittersweet on top, being very careful when you pour the batter on top of the other in the pan.

You want (3) distinct layers.

Now, prepare for baking however you are most comfortable with. I personally like a water bath, but it's up to you. Because this cake is so thick, I bake it at 275 F. in a water bath for about 3 to 4 hours; if I don't, it ends up raw in the middle and souffléd on the sides.

When it's still jiggly in the middle I remove it, let it cool, then chill it at least 24 hours.

Unmold. Decorate with more melted chocolate squiggled over the top.

Source of recipe: CLS

Triple Chocolate Cheesecake