Spotted Chocolate Cheesecake with Lychee Love Liquid

• 3 tablespoons butter melted
• 1 1/2 cups chocolate wafer crumbs
• 2 pounds cream cheese
• 1 tub mascarpone cheese
• 1 cup sugar granulated
• 1 teaspoon vanilla extract
• 8 large eggs
• 10 ounces chocolate (semi-sweet) semi-sweet, melted
• 8 ounces lychee cleaned, pitted
• 1 x lemon juice of 1

1. To make crust, melt butter, blend with cookie crumbs and press over bottom and slightly up sides of a greased 10 inch springform pan.
2. Chill.
3. To make filling, cream the cheeses on slow speed of mixer, then add sugar.
4. Blend until smooth, add vanilla.
5. Beat in eggs one at a time.
6. Remove one-third of the cheese mixture, set aside.
7. Add warm, not hot, melted chocolate to remaining cheese mixture.
8. Pour into springform pan.
9. Transfer reserved cheese mixture into piping bag.
10. Place tip well into chocolate cheese mixture and squeeze a large even dot in center.
11. Continue making smaller dots in batter around cake and rim.
12. Bake in a 250 degree F oven for 1 1/2 hours or until firm in center.
13. Chill.
14. To make lychee sauce, blend lychee fruit and lemon in food processor until smooth.
15. Serve each slice surrounded by a pool of sauce.

butter, chocolate wafer crumbs, cream cheese, mascarpone cheese, sugar, vanilla, eggs, chocolate, lemon juice

Taken from recipeland.com/recipe/v/spotted-chocolate-cheesecake-ly-42798 (may not work)