Triune Tempter

• Crust:
• 1 1/2 cups chocolate graham cracker crumbs
• 1/3 cup butter
• Filling:
• 16 oz (2 packages) cream cheese, softened
• 3/4 cup granulated sugar
• 1/2 cup marscapone
• 1/2 cup ricotta
• 1 1/2 teaspoons vanilla extract
• 4 large eggs
• 1 cup (6 oz) Dark Chocolate (70%)
• 1 cup (6 oz) Milk Chocolate (40%)
• 1 cup (6 oz) White "chocolate"
• Topping:
• Drizzles of caramel sauce (pick your favoritenr make your own!)
• Dark, Milk & White chocolate shavings

1. Set oven to preheat to 300u0b0 F. Grease 9-inch springform pan.
2. Combine chocolate Graham Cracker crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan. _
3. For the filling, use a large bowl mixer to beat the cream cheese until smooth. Add ricotta, mascarpone & vanilla extract then mix well. Add eggs; beat on low speed until combined.
4. Melt the dark chocolate in a microwave safe bow for about a minute or minute and 30 seconds (keep an eye on it!). If you don't have a microwave, you can use the double-boiler method with bowl of chocolate set over some boiling water on the stovetop (use metal and watch out, it'll get hot!)
5. Give the melted chocolate a stir to make sure they're melted, then fold in 1/3 of the batter (if the chocolate isn't completely melted, that's okay: it gives someone a little nugget of sweetness in their slice of cake). Pour this layer into the pan and spread evenly. Repeat these directions with the milk chocolate, then carefully spoon this over the dark chocolate layer (you can cool the cake in the fridge for a firmer foundation but I've just been very careful). Melt white morsels and blend them with the remaining batter then add the third layer to the pan.
6. Bake the cheesecake for 1 hour 30 minutes or until center is almost set, then let the pan cool for 10 - 15 minutes (put it on a metal rack for circulation). Run a knife around the edge of the cheesecake and then leave it alone for another hour.
7. Topping: Drizzle on a rich caramel sauce (not too runny, it'll ooze all over the place) then sprinkle chocolate shavings on top. Or, if you're good at drizzling, you can melt some chocolate and drizzle that on with some flare. Let the cheesecake cool at least four hours (better yet, over night) before removing the side of the pan.

crust, graham cracker crumbs, butter, filling, cream cheese, sugar, marscapone, ricotta, vanilla, eggs, chocolate, milk, chocolate, topping, drizzles, milk

Taken from www.epicurious.com/recipes/member/views/triune-tempter-1210960 (may not work)