Triple Chocolate Layer Cheesecake

My brother brought dessert for our big family dinner the other night. It was rich and fabulous. And as you can see in the pictures, it was also gorgeous. A few family members had a problem finishing their piece, but I had no trouble. I do recommend cutting small pieces though (smaller than this one pictured).

Triple Chocolate Layer Cheesecake

Crust
3 T. unsalted butter, melted
1 -1/4 cups chocolate wafer cookies, crushed fine
butter -- for greasing pan

Filling
32 ounces cream cheese, softened
1- 3/4 cups sugar
4 large eggs
3/4 cup heavy cream
4 ounces milk chocolate, melted and cooled
4 ounces white chocolate, melted and cooled
4 ounces bitter chocolate or semisweet chocolate, melted and cooled

Chocolate Glaze
1/2 cup heavy cream
4 ounces bitter chocolate or semisweet chocolate, chopped

Extra milk, semisweet, and white chocolate for curls, if desired.

Crust: Preheat oven to 350F. In bowl, mix melted butter and crumbs. Press over bottom of 10-in. springform pan. Bake 8-10 minutes until set. Cool on rack. With unmelted butter, grease pan sides. Wrap outside of pan with heavy-duty foil; refrigerate. Reduce oven to 325F.

Filling: In large bowl with electric mixer on medium-high speed, beat cream cheese 2-3 minutes until fluffy. Gradually beat in sugar until smooth. With mixer on medium speed, beat in eggs, 1 at a time, just until incorporated. Beat in cream. Divide batter evenly among medium bowls (about 2 1/2 cups each). Stir melted milk chocolate into one bowl, white chocolate into next, and bittersweet chocolate into last. Pour milk chocolate batter into prepared crust in even layer. Pour and spread white chocolate batter over milk chocolate layer; don't let batters run together. Top with bittersweet chocolate layer, carefully spreading evenly. Set springform pan in center of a large roasting pan: place on oven rack. Pour boiling water into roasting pan to reach halfway up springform pan. Bake 2 hours or until set. Turn
off oven; let stand in oven 1 hour. Transfer springform pan to rack; let cool completely. Remove foil. Cover and refrigerate at least 8 hours or overnight.

Glaze: In saucepan, heat cream to a steam. Place chocolate in bowl, add cream. Let stand 1 minute; whisk until smooth. Pour over top of cheesecake; spread to edges. Chill 15 minutes or until set. Top with chocolate curls, if desired.

Run thin-bladed knife around edge of pan; carefully remove pan side. Transfer cake to serving plate. Let stand at room temperature for 1/2 hour. Slice cake with large knife; between slices wipe blade clean and dip blade in warm water.

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