this is the dessert that I made for Easter this year. Took the basic cheesecake recipe, changed, re-arranged, and livened it up a bit. Hope you enjoy the end result as much as I did.
9- whole graham crackers - broken into pieces
3 Tbs granulated sugar
6 Tbs unsalted butter- melted
1 tsp cinnamon
24oz cream cheese- softened
1 Tbs vanilla extract (used imitation, for that is what I have)
1 Tbs lemon juice
1/2 tsp table salt
1 cup heavy whipping cream
1 cup sugar
1/2 cup unsweetened natural cocoa powder (I use Pensey's spices for all)
+ 5 Tbs hot water
on the next to lowest rack preheat oven to 325F. Spray or grease sides & bottom of 9" spring form pan. Pulse crackers, sugar and cinnamon in processor till you have crumbs. If not you will have to smoosh them to get it. Mix in butter. Spread by hand and spatula till smooth onto bottom of pan. Bake till fragrant and browned, about 15min. Cool.
In standing mixer, beat cream cheese till smooth, adding sugar into sections scraping sides as you go w/ spatula. Add extracts and juice to the bowl, stirring till mixed in. Add eggs one at a time until incorporated, then you add the cream, just till mixed. THEN you divide the mixture in half.
Separate bowl mix hot water and cocoa powder forming paste. In one of the batter bowls mix in the chocolate paste, mixing till smooth.
You will have 2 different bowls of batter and will need two cups to use for scooping out the batter
Alternate starting in the center of the pan with each of the batters, will start to form rings like a tree, do this till all the batter is used.
Wrap pan w/ foil- double layer and place in a water bath (at least midway up the sides of the spring form, a roasting pan works great ) Bake till center is slightly wiggly will be about 1-1 12 hours. Keep in water bath for another 45min while it continues to cook. Take out of bath and let cool some more for about 3hrs. Then you wrap it in plastic wrap till chilled.
Well there you have it. Nothing for the dieters or faint of <3 . As a garnish I
added Blackberry compote to the top.
For the Blackberry Compote, used Cooks.com for the recipe. But left a cup of berries whole to be able to have a difference in texture.