Double Chocolate Cheesecake

• Crust
• 5 ounces chocolate wafer cookies, broken up
• 1 cup walnuts
• 1/4 cup sugar
• 1 ounce good-quality chocolate, chopped
• 1/4 cup chilled butter, cut into pieces
• Filling
• 5 ounces good-quality unsweetened chocolate, chopped
• 1/2 cup sugar
• 4 (8 ounce) packages cream cheese, room temperature
• 5 large eggs, room temperature
• 1 cup firmly packed brown sugar
• 1 tablespoon light corn syrup
• 1/4 cup whipping cream
• 4 teaspoons grated orange zest
• 1 teaspoon grated lemon zest
• 7 ounces white chocolate, chopped finely
• 1/4 cup Grand Marnier (or other orange liqueur) or 1/4 cup Cointreau liqueur (or other orange liqueur)
• Dark and White Chocolate Leaves
• 4 ounces good-quality semisweet chocolate, chopped
• 1 teaspoon Crisco
• 12 medium lemon leaves, wiped clean (you can get these at a florist's)
• 4 ounces white chocolate
• Orange Threads
• 1 orange
• Whipped Cream Topping
• 2/3 cup chilled whipping cream
• 1 tablespoon powdered sugar
• 2 1/2 teaspoons Grand Marnier

1. For crust: Position rack in center of oven and preheat to 350 degrees F; place cookies, walnuts, sugar and chocolate in processor; process until finely chopped; add butter and process until moist crumbs form; transfer crumbs to a 10 inch springform pan; Press on bottom and 2 inches up sides of pan; set on cookie sheet and bake for 10 minutes; transfer to rack and cool; maintain oven temperature.
2. For filling: Melt unsweetened chocolate, stir until smooth; cool slightly; beat cream cheese with 1/2 cup sugar in large bowl until fluffy; add eggs, one at a time, beating until just incorporated; transfer 2 1/2 cups plain batter to a medium-sized bowl and set aside; add brown sugar to batter remaining in large bowl and beat until combined; mix corn syrup, then melted chocolate into this batter; pour 2/3 cup of this batter into a small bowl and set aside; pour remainder of batter in big bowl into crust; set on cookie sheet and bake until filling is barely set, about 15 minutes; cool 5 minutes; scald cream with orange and lemon zests in small saucepan; remove from heat; add white chocolate and stir until melted and smooth; cool slightly; pour white chocolate mixture to reserved 2 1/2 cups batter in medium bowl and stir; mix in liqueur; starting at outside edge, carefully spoon white batter over chocolate layer; set on cookie sheet and bake until sides are puffed and center moves only slightly when shaken, 35-40 minutes; cool 5 minutes; spoon reserved chocolate batter in the small bowl by tablespoonfuls into the center of white chocolate layer; using back of spoon, spread evenly to within 1/2 inch of cake edge; set on cookie sheet and bake 10 minutes; transfer to rack to cool; using small, sharp knife, cur around edge of pan sides to loosen; cool cheesecake completely in pan; ccover and refrigerate when completely cooled (prepare 2 days before you plan to serve this).
3. For dark and white chocolate leaves: Line 2 cookie sheets with foil; place semisweet chocolate and 1/2 tsp Crisco in small bowl; melt; using small metal (offset works best) spatula or back of spoon, spread thin layer of chocolate over veined underside of 6 leaves, being careful not to drip any chocolate onto other side of leaf; lace on 1 cookie sheet; chill until set, about 5 minutes; spread second, thin layer of chocolate on each leaf, remelting chocolate if necessary; refrigerate 30 minutes.
4. Do the same with white chocolate.
5. Starting at stem end, gently peel leaves off, leaving only chocolate imprint (can be prepared 1 day ahead; refrigerate in single layers in container).
6. To make orange threads: Using vegetable peeler, remove orange peel in large strips; cut strips into fine, long julienne; blanch 30 seconds; drain well; dry thoroughly on paper towels (can be prepared 1 day ahead).
7. To make whipped cream topping: Beat cream and sugar until soft peaks form; add liqueur and beat until stiff peaks form.
8. To assemble this masterpiece: Release sides of pan from cheesecake; spoon whipped cream into pastry bag fitted with large star tip; pipe decorative border around edge of cake; set alternating white and dark chocolate leaves at a slight angle (with 1 edge barely inserted into cream) atop cream border and into dark part of cake; arrange orange threads decoratively on cake, curling them by giving them a couple of twists.
9. Be brave enough to actually cut into this beauty cause it tastes delicious as well as being so gorgeous!

crust, chocolate wafer cookies, walnuts, sugar, chocolate, butter, filling, chocolate, sugar, cream cheese, eggs, brown sugar, light corn syrup, whipping cream, orange zest, lemon zest, white chocolate, grand marnier, chocolate, chocolate, crisco, lemon leaves, white chocolate, orange threads, orange, cream topping, chilled whipping cream, powdered sugar, grand marnier

Taken from www.food.com/recipe/double-chocolate-cheesecake-62892 (may not work)