Heat oven to 350 degrees.*
Crust:
In bowl, rub butter into cookie crumbs until crumbs are moistened. Press over bottom of springform pan coated with cooking spray. Bake 10 min. or until set. Cool. Reduce oven temp to 300 degrees.*
Filling:
Beat cream cheese, sugar and cornstarch in a bowl until smooth. Beat in eggs, then sour cream and vanilla until blended. Divide batter among 3 bowls. Melt the chocolates separately. Stir milk chocolate into 1 bowl of batter, white chocolate into another and semisweet chocolate into third. Spread milk chocolate batter in crust. Spoon white chocolate batter over milk chocolate layer. Spoon semisweet chocolate batter over white chocolate layer.
Bake 1 1/4 hours or until set and center still jiggles slightly. Cool in pan. Cover and refrigerate 4 hours.
Chocolate Glaze:
Combine glaze ingredients in a saucepan, whisk over low heat until chocolate melts and mixture is smooth. Remove from heat, let cool 15 min. Remove pan sides, place cheesecake on serving plate. Spread glaze over top of cheesecake. Refrigerate until glaze is set.
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