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