Layered Cheesecake with Chocolate Leaves
This cheesecake takes at most 5 minutes to decorate, yet looks original and impressive. Match the flower to your table décor and you'll really have a centerpiece!
1 package chocolate coated wafers
4 (8 oz.) containers whipped cream cheese
1¾ cups sugar
¾ cup heavy cream
1 (3.5 oz.) bar dairy white chocolate
1 (3.5 oz.) bar dairy dark chocolate
Caramel cream or dulce de leche (store-bought or homemade)
1 (4.41oz) box of Belgium chocolate leaves
1 large flower (real or artificial)
In a dairy blender, blend chocolate wafers until they form fine crumbs. Press firmly into the bottom of a 9" or 10" springform pan.
Beat cream cheese and sugar together. Add eggs one at a time, and add the heavy cream while continuing to beat. Divide batter evenly into two bowls.
Melt the dark chocolate and mix into half the batter. Pour into the pan and freeze for 15 to 20 minutes.
Meanwhile, melt the white chocolate and add it to the second half of the batter. Pour on top of the first layer. Bake at 325 degrees Fahrenheit for 1½ hours.
Cover the top of the cheesecake with caramel cream. Starting from the outer rim, lay out the chocolate leaves. Continue layering inward until you reach the center. Place a flower in the middle.