PHILADELPHIA Double Chocolate Cheesecake

• 1 cup chocolate wafer crumbs
• 3 Tbsp. melted butter
• 3 pkg (250 g) pkg (250 g) Philadelphia Brick Cream Cheese
• 3/4 cup granulated sugar
• 3 large eggs
• 3 oz. Baker's White Chocolate
• 3 oz. Baker's Bittersweet Chocolate

1. MIX crumbs and butter; press onto bottom of 9 inch (23 cm) springform pan.
2. BLEND cream cheese and sugar using an electric mixer.
3. ADD eggs, one at a time, mixing well after each addition.
4. Remove 1/2 of the batter to another bowl.
5. STIR in melted white chocolate.
6. To remaining batter, blend in melted bittersweet chocolate.
7. SPREAD white batter evenly into pan; spread dark batter over top; spread evenly.
8. BAKE at 425F (220C) 10 minutes; reduce heat to 250F (120C).
9. Bake 30 to 35 minutes until centre of cake is barely firm.
10. Run knife around edge.
11. Cool fully before removing sides.

chocolate wafer crumbs, butter, cream cheese, sugar, eggs, chocolate, chocolate

Taken from www.kraftrecipes.com/recipes/philadelphia-double-chocolate-cheesecake-84742.aspx (may not work)