• 16servings
  • 135minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB2, B3, B9, B12, H, D, E
MineralsFluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 stick(s) (4 Tbsp)

  2. butter , softened

  3. 1 1/2 cup(s) chocolate cookie crumbs (about 27 Nabisco Famous Chocolate Wafers or 20 Oreo cookies , finely crushed)

  4. 3 (8 oz each) bricks 1/3-less-fat cream cheese (Neufchâtel) , softened

  5. 1 cup(s) sugar

  6. 2 tablespoon(s) cornstarch

  7. 3 large eggs

  8. 1/2 cup(s) reduced-fat sour cream

  9. 1 tablespoon(s) vanilla extract

  10. 4 ounce(s) milk chocolate

  11. 4 ounce(s) white chocolate

  12. 4 ounce(s) semisweet chocolate

  13. 3 ounce(s) bittersweet baking chocolate

  14. 2 tablespoon(s) stick butter

  15. 1 tablespoon(s) light corn syrup

Instructions Jump to Ingredients ↑

  1. Place a sheet of foil on oven rack to catch any drips. Heat oven to 350°F. You'll need an 8 x 3-in. springform pan coated with nonstick spray.

  2. In small bowl, rub butter into crumbs until crumbs are evenly moistened. Press firmly over bottom of pan. Bake 8 to 10 minutes on foil sheet until set. Cool on rack. Reduce oven temperature to 300°F.

  3. Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth, scraping down sides of the bowl several times with a silicone or rubber spatula. With mixer on low speed beat in eggs, one at a time, then sour cream and vanilla just until blended.

  4. Divide the batter evenly (about 2 cups each) among 3 medium bowls. Melt the chocolates separately. Stir milk chocolate into 1 bowl of batter, white chocolate into another and semisweet chocolate into third. Spread milk chocolate batter in prepared crust in an even layer. Carefully spoon white chocolate batter over milk chocolate layer to cover; gently smooth with an offset spatula (do not let batters run together). Spoon semisweet chocolate batter over white chocolate layer to cover; smooth with an offset spatula (do not let batters run together).

  5. Bake 1 1/4 hours or until set and center still jiggles slightly when shaken (cake should have pulled away from sides of pan; if not, carefully run a thin knife around edge of pan to release cheesecake). Cool in pan on a wire rack. Cover; refrigerate at least 4 hours or up to 2 days.

  6. Combine glaze ingredients in a small saucepan; whisk over low heat until chocolate melts and mixture is smooth. Remove from heat; let cool 15 minutes, stirring occasionally.

  7. Remove pan sides; place cheesecake on serving plate. Spread glaze over top of cheesecake, just to the edge (some glaze may drip down side of cake). Refrigerate just until glaze is set or, if chilled longer, let stand at room temperature 30 minutes before serving.


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