Zebra Cheesecake

• 1 cup chocolate wafer crumbs 30 wafers
• 3 tablespoons butter or margarine, melted
• 1 cup semisweet chocolate chips 6-oz
• 32 ounces cream cheese softened
• 3 tablespoons cornstarch
• 1 teaspoon salt
• 5 eggs lrgs
• 8 ounces sour cream
• 2 teaspoons vanilla extract
• 1 cup heavy cream
• 12 ounces semisweet chocolate square, 12 Squares
• 8 ounces white chocolate
• sweetened whipped cream
• maraschino cherries
• mint leaves

1. This recipe calls for 1 1/2 cup heavy cream in ingredients but only 1 cup in directions. 12 squares of chocolate but only 8 in directions. The instructions for using the other 1/2 cup cream and 4 squares of chocolate are missing but I think it was probably to use for an icing.
2. Preheat oven to 350 degrees. Grease a 9x3 springform pan. In bowl, mix chocolate wafer crumbs and butter; firmly press onto bottom of springform pan. Bake crust 12-15 minutes. Remove from oven and sprinkle with chocolate chips or pieces. Let stand several minutes until chocolate pieces are softened then spread evenly over crust. Refrigerate while preparing filling. In large bowl, with mixer at medium speed, beat cream cheese until light and fluffy. In small bowl, mix sugar, cornstarch and salt; gradually beat into cream cheese until well
3. Refrigerate cheesecake at least 6 hours before serving.

chocolate wafer crumbs, butter, chocolate chips, cream cheese, cornstarch, salt, eggs, sour cream, vanilla, heavy cream, chocolate square, white chocolate, whipped cream, maraschino cherries, mint

Taken from www.yummly.com/recipe/Zebra-Cheesecake-1675252 (may not work)