Chocolate / Rasberry / White Chocolate No Bake Cheesecake.

Ingredients of Chocolate / Rasberry / White Chocolate No Bake Cheesecake

1. It’s of CRUST.
2. Prepare 13 1/2 ounce of can of Pepperidge Farms Pirouete Chocolate Hazelnut filled cookiex.
3. Prepare 2 1/2 tablespoons of melted butter, salted or unsalted.
4. Prepare of FOR CHOCOLATE CHEESECAKE.
5. Prepare 1/2 cup of semi sweet chocolate chips.
6. You need 8 ounces of cream cheese, at room temperature.
7. It’s 1/2 cup of confectioner's sugar.
8. You need 1 teaspoon of vanilla extract.
9. Prepare 1 cup of cold heavy whipping cream.
10. Prepare of FOR THE RASBERRY CHEESECAKE.
11. You need 8 ounces of cream cheese, at room temperature.
12. You need 1/3 cup of rasberry jam.
13. You need 1/2 cup of confectioner's sugar.
14. You need 1 teaspoon of vanilla extract.
15. You need 1 cup of cold heavy whipping cream.
16. You need of FOR THE WHITE CHOCOLATE CHEESECAKE.
17. Prepare 8 ounces of white chocolate, chopped, not chips.
18. It’s 8 ounces of cream cheese, at room temperature.
19. Prepare 1/2 cup of confectioner's sugar.
20. It’s 1 teaspoon of vanilla extract.
21. Prepare of FOR GARNISH.
22. You need of fresh rasberries.
23. Prepare of chocolate shavings.
24. You need 2 ounces of semi sweet chocolate melted for drizzling.

Chocolate / Rasberry / White Chocolate No Bake Cheesecake instructions

1. Break up cookies and crush in food processor or blender to make fine crumbs, add melted butter and pulse until combined.
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3. Press into bakers sprayed 9 inch springform pan. Freeze while making filling.
4. MAKE CHOCOLATE CHEESECAKE.
5. Melt chocolate chips in the microwave just until smooth, cool to room temperature.
6. Beat cream cheese with confectioner's sugar, and vanilla until smooth.
7. Beat in melted chocolate.
8. Beat cream until it holds firm peaks.
9. Fold cream into cream cheese / chocolate mixture until uniform in color.
10. Spread into prepared crust, smoothing top and refrigerate while preparing rasberry cheesecake layet.
11. MAKE RASBERRY CHEESECAKE.
12. Beat cream cheese, confectioner's sugar, rasberry jam and vanilla until smooth.
13. In another bowl beat cream until it holds firm peaks.
14. Fold whipped cream into rasberry/ cream cheese mixture until uniform in color.
15. Spread carefully over chocolate cheesecake layer smooth top refigerate while making white chocolate cheesecake layer.
16. MAKE WHITE CHOCOLATE CHEESECAKE.
17. Melt white chocolate in the microwave just until smooth, cool to room temperature.
18. Beat cream cheese, confectioner's sugar and vanilla until smooth.
19. Beat in white chocolate.
20. Beat cream until it holds firm peaks.
21. Fold into white chocolate/cream cheese mixture until well blended.
22. Spread carefully over rasberry cheesecake layer, smoothing top. Cover and refigerate at least 6 hours or overnight.
23. Remove sides of springform pan.
24. Garnish with fresh rasberries and chocolate shavings. Drizzle with melted chocolate.
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