3-8 oz. packages cream cheese, at room temperature
¾ cup sugar
4 oz. dark chocolate, melted
4 oz. white chocolate, melted
1 tspn. vanilla
1-9-inch round chocolate cake baked and sliced in half
Combine the cream cheese and sugar in a mixing bowl. Beat until the cream cheese is light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and stir to incorporate. Divide the batter in half and place in two separate bowl.
Add the melted dark chocolate to one of the bowls and combine.
Add the melted white chocolate to the other bowl and combine.
Cut the chocolate cake in half, horizontal, and place one half of the cake on the bottom of an 8 or 9-inch spring form pan or cheesecake pan.
Spoon the chocolate cheesecake mixture on top of the chocolate cake layer.
Place the other half of the chocolate cake on top of the chocolate filling. Spoon the white chocolate cheesecake mixture on top of the cake. Smooth the top of the cheesecake.
Cover the bottom of the pan with foil. Place the cheesecake in a baking dish. Pour hot water in the bottom of the baking dish to about 1-inch deep. Bake in a 325-degree oven for 50-60 minutes or until just set. Turn the oven off, open the oven door, and leave the cheesecake in the oven to start to slowly cool down for 30 minutes. Remove from the oven and cool completely then refrigerate overnight.