BitterSweet Cheese Cake Torte

This indulgence starts and ends with gnache, a velvety mixture of dark chocolate and cream far more luxurious and delicouis than sugar icings.
2/3 cup whipping cream
8 ounces milk chocolate or bittersweet chocolate, chopped
Nonstick spray for baking
1 19.5-ounce package brownie mix
2 8-ounce packages cream cheese, softened
1/2 cup sugar
2 teaspoons vanilla
2 eggs, lightly beaten
3 ounces milk chocolate or bitter sweet chocolate, melted
3 ounces white baking chocolate, melted


1. For ganache: In a small saucepan, heat whipping cream over medium-high heat just until boiling. Remove from heat. Add the 8 ounces milk chocolate(do not stir). Let standfor 5 minutes. Stir until smooth. Transfer to a large bowl. Cover and chill for 2 hours or until thick.
2. Preheat the oven to 350. Coat two 9x1 1/2-inch round cake pans with onon-stick spray for baking; set aside. Prepare brownie batter. according to package dirctions. Bake about 25 minutes or until edges are set. Cool in pans on wire racks for 10 minutes. Remove uncut brownies from pans. Transfer to wire rack. Cool completely.
3. Preheat oven to 350. In a large bowl, combine cream cheese, sugar, and vanilla; beat with an electric mixer on medium speed until combined. Beat in eggs just until combined. Transfer half of the mixture ( about 1 1/2 cups) to a medium bowl. To the large bowl, add 3 ounces of melted milk chocolate; stir until smooth. To the medium bowl, add the melted white chocolate; stir until smooth.
4. Wrap heavy-duty foil around the bottom of an 8-inch spring form pan, making sure foil comes at least 1 inch up the sides. Using a sharp knife, trim edges of brownie rounds, making two 8 inch rounds. Place one of the brownie rounds in the pan. Pourthe milk chocolate mixture on top. Place the remaining brownie round onthe milk chocolate mixture and pour the white chocolate mixture on top.
5. Place foil-wrapped springform pan in a large roasting pan; pour enough hot water around the springform pan to come halfway up the sides. Bake for 60 to 65 minutes or until cheesecake appears set when gentlyy shaken. Carefully remove pan from water.
6. Cool in pan on a wire rack for 15 minutes. Using a sharp knife, loosen edge from th sides of pan; cool 30 minutes more. Remove the pan sides; cool completley on wire rack. Cover and chil overnight.
7. Remove ganache from refrigerator. Beat with an electric mixer on medium speed until light, fluffy, and spreading consistency. Spoon whipped ganache into pastry bag fitted with a medium star or round tip. Pipe stars or mounds to cover the entire top of chilled cheesecake. Makes 12 to 16 servings.

*Test Kitchen Tip:
Before wrapping the spring form pan in foil, place the bottom of the pan on each brownie round and use the tip of a sharp knife to trace around the pan bottom. This will ensure the brownie rounds fit tightly in the pan after trimming the edges.