Double Layered Dark Chocolate Blueberry Cheesecake by D.Burkart

Shot 1:
** Although this cake takes some extra prep time, don't assume its difficult to make...it isn't ! I suggest you read the recipe and instructions over once before starting.

Prepare your cake 1 day ahead of serving.
Preheat oven to 350 F
A 9 or 10 ‘ spring form pan. Line the bottom of the pan with parchment paper, snap pan closed & then with a scissors, snip to leave about a 2” rim extending outside the pan..

Ingredients for crust and cake :

7 double stuffed Oreo cookies

3 packages of Philadelphia full fat cream cheese ( place cheese on counter to soften, for at least an hour ....should be very soft to touch )
1 C plain fat free or low fat yogurt
5 oz. (squares) 70% dark bakers chocolate
3/4 frozen blueberries
1/3 C sugar
3 eggs

Shot 2:

Pour 1/2 of the batter into a separate bowl.

Melt the chocolate in a double boiler and let stand until just warm but still creamy.

Add the melted chocolate and the other 1/2 C yogurt to one bowl of cheesecake batter. Beat on LOW until well incorporated.
Spread the chocolate cheesecake mix on top of cookie crust.
*** To make it easier to spread, I use a spatula to drop even portions of the batter around the pan, then use the back of a large spoon to smooth out.

Now, add the frozen blueberries to the other bowl of batter. Gently fold them in. Pour the blueberry batter over top the chocolate batter.

Bake in the preheated oven for approx. 40 minutes or until the center of the cake is set but the cake still slightly jiggles. You don't want to over bake it.
Let cool to room temperature. Run a thin knife or metal spatula around the inside rim of the pan to loosen the edges of the cake.

Shot 3: Ingredients and Instructions for Blueberry Sauce and Chocolate Topping:

Blueberry Sauce:

2 C frozen Blueberries
1/2 C water
2 Tbsp. cornstarch
1/2 tsp. vanilla

In a sauce pan , combine the blueberries, sugar , vanilla and 1/4 C of the water. On med. low heat, bring it to a boil. Then turn to simmer.
In a cup, mix the cornstarch and the remaining 1/4 C of water and whisk thoroughly.
Slowly pour the cornstarch mix into the blueberry mixture on the stove and stir constantly until thickened. (just takes a couple of minutes) Remove from the stove and let sit for 30 minutes.
Place in the fridge to chill for another 30 minutes.
Place the cake, still in its spring form pan, on to a large plate. Unhinge the pan, but don't remove it yet.
Spoon the chilled blueberry sauce on top of the cake. Set aside while you prepare the chocolate glaze.

3/4 C whipping cream
6 oz. shaved dark chocolate or dark chocolate chipits
2 Tbsp. softened butter or margarine
1/2 tsp. vanilla

Shot 4:

Chocolate Glaze:In a small saucepan, heat the whipping cream until small bubbles form around the edge. Remove from the stove & vigorously mix in the chocolate until smooth. Then add the butter and vanilla and mix in well again.
Set aside to cool and slightly thicken for about 15 minutes.
I use 1/2 the chocolate topping for the cake and place the other 1/2 in a small bowl for anyone wants extra.

Remove the rim from the pan.

Slowly spoon the chocolate sauce over top the cake, letting it run down the sides. Yes, it will be messy !!!
As it runs over the sides onto the parchment paper,with a spoon, keep spooning it back over top the cake..
That 2 inch rim of parchment paper will catch all the drippings. Not to worry, you will snip that messy rim of paper off later.

Refrigerate without a cover for 3 hours to allow the chocolate topping to firm.. Then take it out of the refrigerator and loosely cover it in foil & refrigerator for at least 8- 12 hours more before serving.

Shot 5:

Before serving, with a scissors, snip off that 2” rim of messy parchment paper.
Then gently transfer the cake onto a cake platter. Leave the cake pan bottom on as its more difficult to transfer otherwise.
Slice, serve and enjoy. I can assure you, your guests will love every bite !!!!