Triple Chocolate Cheesecake

Ingredients:

Cake

• 90 g unsalted butter + extra for greasing the pan
• 60 g semi-sweet chocolate, chopped
• 1/3 cup sugar
• 2 large eggs
• 2/3 cup premium flour
• 2 tablespoons cocoa powder
• 1/4 tsp baking powder
• A pinch of salt

Filling

• 220 g milk chocolate, chopped
• 1 cup heavy cream
• 3 packages of 220g cream cheese, room temperature
• 1 cup of sugar
• 3 large eggs
• 1 tbsp vanilla extract
• 60 g white chocolate, for topping

Preparation:

1. Position oven racks on the middle and bottom racks; preheat oven to 325°F (160°C). Grease the bottom and sides of a 9-inch springform pan with butter; line the outside of the pan with foil to prevent leaks.
2. Prepare the cake layer:
   
   In a small saucepan over medium heat, melt the butter and semisweet chocolate, stirring constantly; let cool slightly. Add the sugar and eggs and mix. Stir in the flour, cocoa powder, baking powder, and salt until smooth and glossy.
3. Pour the batter into the prepared pan and bake until the top is set and opaque, 10-15 minutes. Transfer to a wire rack and let cool.
4. Fill a shallow baking dish halfway with water and place on the bottom rack of the oven.
5. Prepare the filling:
   
   In a medium microwave-safe bowl, combine the milk chocolate and 1/2 cup heavy cream. Microwave in 30-second intervals, stirring, until the chocolate is melted and the mixture is smooth; set aside. In a large bowl, beat the cream cheese and sugar with a mixer on medium speed until smooth, about 2 minutes.
6. Reduce mixer speed to low and beat in the eggs, one at a time, until just incorporated. Stir in the remaining 1/2 cup heavy cream and vanilla extract. Add the melted chocolate mixture in two additions, beating until fully combined. Stir several times with a silicone spatula to ensure all the chocolate is incorporated.
7. Spread the filling over the crust. Bake the cheesecake on the middle rack of the oven (directly over the baking sheet filled with water) until puffed and the edges are set, about 1 hour 15 minutes (the center will still have a fair amount of jiggle).
8. Transfer to a wire rack and let cool to room temperature, then cover the cheesecake with plastic wrap and refrigerate until completely set, at least 6 hours or overnight.
9. Remove the cheesecake from the refrigerator about 1 hour before serving. Run a thin knife or spatula around the edge of the cheesecake and remove the ring from the pan.
10. Grate half the white chocolate over the cheesecake, then shave the rest with a vegetable peeler. Dip the knife in hot water, wipe dry, and cut into 10-12 pieces.