Triple Chocolate Cheesecake

Ingredients

• ¾ cup (175 ml) toasted almonds
• ¾ cup (175 ml) graham cracker crumbs
• ¼ cup (50 ml) packed brown sugar
• ⅓ cup (75 ml) butter, melted
• 3 pkg (250 g each) cream cheese, softened (batter)
• 1 can (300 ml) eagle brand® regular or low fat sweetened condensed milk (batter)
• 3 eggs (batter)
• ½ cup (125 ml) sour cream (batter)
• 2 tsp (10 ml) pure vanilla extract (batter)
• 4 oz (125 g) white chocolate, melted and slightly cooled (batter)
• 2 ½ cup (625 ml) chopped, white and semi-sweet milk chocolate (batter)

Directions

1. Preheat oven to 300F (150C). Grease a 10" (25 cm) spring form pan. Line bottom of pan with a circle of parchment paper for easy removal. Place almonds, graham cracker crumbs and brown sugar in food processor. Process until almonds are ground. Place in a small bowl and add melted butter. Stir with a fork to combine well. Press into bottom of prepared pan.
2. In a medium bowl, beat cream cheese and sweetened condensed milk until well combined. Beat in eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla. Add melted white chocolate. Stir in chopped chocolate. Pour into prepared pan. Bake in preheated oven 50-60 minutes, or until cake is crusty on top but slightly jiggly when gently shaken. Cool on rack and refrigerate overnight. Cake can be made 3 days ahead and refrigerated, or can be frozen for up to 3 weeks. Drizzle melted chocolate over cake for easy decoration.