Triple the chocolate — triple the deliciousness!
Courtesy of Smucker Foods of Canada.
ingredients
Crust
Batter
directions
Preheat oven to 300F (150C). Grease a 10″ (25 cm) spring form pan. Line bottom of pan with a circle of parchment paper for easy removal.
Place almonds, graham cracker crumbs and brown sugar in food processor. Process until almonds are ground. Place in a small bowl and add melted butter. Stir with a fork to combine well. Press into bottom of prepared pan.
In a medium bowl, beat cream cheese and sweetened condensed milk until well combined. Beat in eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla. Add melted white chocolate. Stir in chopped chocolate. Pour into prepared pan.
Bake in preheated oven 50-60 minutes, or until cake is crusty on top but slightly jiggly when gently shaken. Cool on rack and refrigerate overnight.
Cake can be made 3 days ahead and refrigerated, or can be frozen for up to 3 weeks. Drizzle melted chocolate over cake for easy decoration.