Baking Banquet: TUXEDO SWIRL WHITE CHOCOLATE CHEESECAKE (Dark Chocolate and White Chocolate Swirled in a White Chocolate Cheesecake)

This is a dessert that is easy, yet elegant and it has that "WOW" effect than any hostess loves.
Crust:
1 cup (about 20) crushed oreo (or chocolate shortbread) cookies
6 tablespoons margarine or butter, melted
(you can also buy 2 pre-maid chocolate crumb crusts - Put it into a 8-inch springform pan and break it up, then add 6 tablespoons melted butter - mix it, then press the crumbs down to smooth. Put it into the freezer to set while you make the filling for the cheesecake)

Filling:
1 envelope unflavored gelatin
1/8 cup cold water

¼ cup boiling water

½ cup sugar, I use extra fine baker’s sugar
1 (8 oz package) cream cheese, softened
1 cup sour cream
8 oz. white chocolate baking bar, melted (reserve 3 tablespoons of the melted white chocolate)
1 cup whipping cream
½ teaspoon vanilla extract or vanilla powder

Chocolate Swirl:

4 oz. semi sweet chocolate for baking, chopped

3 tablespoons whipping cream

Whipping cream, chocolate sauce* and chocolate shavings** for garnish

Directions:

In small bowl, combine crust ingredients; mix well. Press in bottom of 8-inch springform pan. Set aside.

In small saucepan, pour gelatin over cold water; let stand 1 minute. Add boiling water and sugar; stir over medium heat until mixture is hot and gelatin and sugar are dissolved.

In a heavy saucepan or double boiler on low heat, warm 3 tablespoons whipping cream. Add chopped semi sweet chocolate. Constantly stir until almost melted. Remove from heat and continue stirring until smooth. It will finish melting as you stir it. Set aside.

In a heavy saucepan or double boiler, melt white chocolate on low heat, stirring constantly until it is almost completely melted. Remove from heat and continue stirring until smooth. It will finish melting as you stir it.

In large bowl, beat cream cheese and sour cream until creamy. Gradually add melted baking bar, gelatin mixture , whipping cream and vanilla. Beat until smooth. Pour into crust lined pan.

Spoon about 5 teaspoons full of the chocolate mixture onto the top of the cheesecake in a circular pattern. Put a small dollop of the reserved white chocolate on each chocolate teaspoon dot. Using a knife in a circular motion, gently swirl the chocolate mixture into the cheesecake. Gradually add more dollops of the chocolate to make more swirls with the knife. Continue to add more of the chocolate until your cheesecake has the desired amount of chocolate and swirls.

Cover; refrigerate 1 ½ to 2 ½ hours or until firm.

Just before serving, run knife around edge of pan to loosen cheesecake. Carefully remove sides of pan. Garnish with whipping cream, chocolate shavings and chocolate sauce. Store in refrigerator.

*To make chocolate sauce, melt 2 oz. semi sweet chocolate with 3-4 Tablespoons whipping cream. Then drizzle it on the cheesecake to garnish it.

**To make chocolate curls, use a peeler on some bar chocolate and peel. It creates the chocolate curls for the garnish.