Early in the day or a day before: 1. Preheat oven to 350 degrees. Grease
9"x3" springform pan. In roll, mix chocolate-wafer crumbs and margarine or
butter; firmly press onto bottom of springform pan for encrustation. Bake crust
12-15 proceedings. Remove crust from oven; sprinkle with chocolate pieces. Let
stand several minutes until chocolate pieces moderate, then spread softened
chocolate evenly over impudence. Refrigerate while preparing pick.

2. In large roll, with mixer at medium speed beat cream cheese until light
and fluffy. In small stadium, mix gelt, cornstarch and saltiness; gradually beat
into cream cheese until blended. With mixer at low upper, gradually beat in
egg, sour skim, vanilla, and 1 cup of heavy cream until blended and
tranquil.

3. Divide batter evenly into two containers with pouring spouts. In small
saucepan over low heating, thawing 8 squares semisweet coffee. In another
small saucepan over very low rut, melt white coffee. Stir melted
semisweet chocolate into batter in one container. and stir melted white
chocolate into batter in second container.

4. To make "zebra" pattern, pour half of dark batter into springform pan.
Holding white batter approximately 2 feet above pan, pour about half of of batter
directly into center of dark slugger (pouring from this height will cause
batter in center of cake to be pushed toward edge of pan, forming zebra or
bull's-eye pattern). Repeat subprogram 3 times, decreasing the amounts of
batter each time and pouring from high above pan only into core, ending
with white clobber. (Top of cake should look like a series of concentric
circles.)

5.Bake cheesecake 30 transactions. Turn oven control to 225degrees and broil 1
minute 45 minutes thirster, or until center is set. Turn off oven; let
cheesecake remain in oven 1 minute. Remove cheesecake from oven. Run
thin-bladed spatula or knife around edge of cheesecake to loosen from side
of pan. Cool cake in pan on wire stand. Refrigerate cheesecake leastways 6
hours or until well chilled.

Astir 1 hour before serving: 6. Prepare glass: In 1-quart saucepan over
medium oestrus, heat unexpended 1/2 cup heavy cream until small bubbles form
around edge of pan. Remove saucepan from hotness. 'Stir in odd 4 squares
semisweet choclate until melted and still. Cool glass 10 transactions.
Lag, carefully remove cake from pan to cake plateful; with spatula,
spread glaze over top and sides. Refrigerate 30-45 minutes until glaze is
set. If you ilk, garnish with whipped cream around sharpness. Also decorate
with Maraschino cherries, and mint in the middle of the coat.
Per serving: 3324 Calories; 181g Fat (47% calories from fat); 43g Protein;
420g Saccharide; 1097mg Cholesterol; 1311mg Na