In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the melted dark chocolate and mix well until fully incorporated. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and sour cream. Divide the filling into three equal portions.
- In the first portion, add the melted milk chocolate and mix until smooth.
- In the second portion, add the melted white chocolate and mix until smooth.
- Keep the third portion as is, the classic chocolate cheesecake filling.
Pour the three different chocolate mixtures into the prepared crust in alternating layers. Start with one type of chocolate filling and gently smooth it out with a spatula. Then layer the next flavor, and finally the third one. Use a knife or skewer to swirl the fillings together for a marbled effect. Don’t worry about making it perfect — the more random the swirl, the more beautiful it will be!
Place the cheesecake in the preheated oven and bake for 45-50 minutes, or until the center is almost set but still slightly wobbly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, transfer it to the fridge to chill for at least 4 hours, or overnight for best results.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped dark and milk chocolate. Stir until smooth and glossy. Let the ganache cool slightly before pouring it over the chilled cheesecake.
Once the ganache has set, garnish the cheesecake with shaved chocolate, a dusting of cocoa powder, or fresh berries for an extra touch of elegance. Slice and serve chilled. Prepare for a luxurious chocolate experience!
Serving & Storage Tips:
- This cheesecake is best served chilled and can be stored in the refrigerator for up to 5 days.
- If you want to make it ahead, it can be kept in the freezer for up to 1 month. Just let it thaw in the fridge before serving.
Variants:
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