Black & White Cheesecake

• 2 tablespoons butter

• 1 cup  chocolate wafer cookie crumbs
• 1/2 cup  chopped pecans
• 12  (1 oz each) squares semi-sweet chocolate
• 1/3 c  heavy cream           

Filling

• 1 1/2 lb cream cheese, softened
• 1 1/4 cup  sugar
• 6 large eggs
• 1/2 cup heavy cream
• 1/4 cup sour cream
• 1 1/2 teaspoon vanilla

Method

Butter bottom and sides of a 9-inch springform pan. Melt 1 tablespoon butter and add cookie crumbs to it. Press crumbs in bottom of springform pan; sprinkle with nuts.

Melt chocolate inthe top of a double boiler.  Stir in cream and remaining tablespoon butter. Drizzle 3 tablespoons of chocolate mixture over nuts (reserve the rest for filling).

In a large bowl, beat cream cheese and sugar; add eggs one at a time. Blend in heavy cream, sour cream and 1 teaspoon of the vanilla.

Pour 3 cups of mixture into another container and add 1/2 teaspoon   vanilla. Add reserved melted chocolate mixture to cream cheese mixture remaining in bowl. Pour all but 3 to 4 tablespoons chocolate mixture over prepared crust. Pour vanilla layer over chocolate layer.

Drop reserved chocolate by teaspoons over top. With a knife gently  swirl to create a marbled effect.

Take a large sheet of heavy-duty aluminum foil, wrap it around the bottom of springform pan to make a waterproof seal. Place springform pan in a 9 x 13 inch pan and fill outer pan half full of water. Place in 300 degree F. oven and bake for 2 to 2 1/2 hours until cheesecake is set. Cool; chill overnight and serve.

Contriubtor: Pat Ciesla

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