INGREDIENTS

INSTRUCTIONS

Foil wrap bottom of 10 x 3 springform pan. Generously butter bottom
and sides of pan. Crush 1/4 cup almonds in your hand and press onto
the bottom of the pan. Refrigerate.  Melt chocolates separately.  Beat
cheese 3-5 minutes until smooth and creamy. Beat in sugar. Beat  in
eggs on medium speed one at a time, beating well after each  addition.
Beat in cream until well blended.  Measure out a scant 2-1/3 cup of
cheesecake batter and fold in milk  chocolate just until combined. Pour
into prepared pan.  Divide remaining batter in half and add white
chocolate to half and  dark chocolate to half. Pour white mixture
gently on top of milk  chocolate layer. Gently top with dark chocolate
layer.  Place pan in roasting pan on middle rack of 325 degree F. oven.
Pour  boiling water in roaster halfway up springform. Bake for 1 hour
and 45  minutes to 2 hours until set. Turn off oven and let cheesecake
sit  with door closed another hour. Remove and cool to room
temperature.  Refrigerate at least 5 hours.  Bring cream to a boil.
Pour over chocolate and let sit for 30 seconds  until chocolate melts.
Whisk smooth. Pour glaze on top of cake and  use a small spatula to
spread evenly. Refrigerate 10 minutes to set  the glaze.  Remove cake
from pan and press remaining almonds around the sides.  Edited to MM
format by: Lois Flack, CYBEREALM BBS, Watertown, NY -  Home of Kook-Net
(315)782-1120   -  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 6121
Calories From Fat: 3677
Total Fat: 423.6g
Cholesterol: 1822.9mg
Sodium: 3446.2mg
Potassium: 2622mg
Carbohydrates: 486.1g
Fiber: 18g
Sugar: 384.4g
Protein: 140.8g