Chocolate Tuxedo Cream Cheesecake

For the crust

• 2 c. graham cracker crumbs
• 6-7 T. melted butter
• 3-4 T. unsweetened cocoa

For the Chocolate Cheesecake

• 3/4 lb. full-fat cream cheese
• 7 T. sugar
• 3/8 c. sour cream
• 1 1/2 T. flour
• 2 large eggs or 3 small ones
• 3/8 T. lemon juice
• 3/8 T. vanilla

• 4 1/2 oz. semisweet chocolate, finely chopped

For the Fudge Cake

•  3/4 c. sugar
• 1 1/2 c. sour cream
• 1 1/2 tsp vanilla
• 2 small eggs
• 1 1/2 c. flour
• 1/2 c. cocoa
• 1 1/2 tsp baking soda
• 3/8 tsp salt

For the Mascarpone Mousse

• 1 c. white chocolate chips
• 1/2 c. mascarpone
• 1 1/2 c. heavy cream
• 1/2 c. bittersweet or semisweet chocolate, chopped very small

For the Ganache

•  1/2 lb. semisweet chocolate chips
• 1/2 c. heavy cream

 Make the Crust

1. Preheat the oven to 350 F.
2. Mix melted butter, graham cracker crumbs, and cocoa in a bowl.
3. Press the cookie crumb mixture into the bottom of a 10-inch spring-form pan.
4. Bake crust for 10 minutes, remove from oven and cool completely.

 Make the Fudge Cake and the Cheesecake

1. Preheat oven to 325 F.
2. In a small bowl, mix the sugar, sour cream, vanilla, and eggs
3. In a separate bowl, combine the flour, cocoa, baking soda, and salt.
4. Gradually add the flour mixture to the wet ingredients and mix until smooth.
5. Pour the batter into the springform pan containing the crust and set aside.
6. Then: in a small saucepan over low-medium heat, melt the chocolate.
7. In a large bowl, beat the cream cheese with an electric mixer on low speed.
8. Gradually beat in the sugar, eggs, sour cream, flour, vanilla and lemon juice.
9. Beat the batter til lighter and fluffy.
10. Stir the cheesecake batter and melted chocolate until it is well incorporated. 
11. Gently pour the cheesecake batter in top of the fudge cake batter in the springform pan.
12.  Bake cake for 45 minutes, or until the top begins to brown.
13. Cool the cake to room temp. and then refrigerate it while you prepare the mousse and ganache.

Make the Vanilla Mascarpone Mousse

1. Using a double boiler, melt the white chocolate and mascarpone together, stirring occasionally to combine.
2. Remove the chocolate mixture from the heat and allow it to cool to room temp.
3. In a separate bowl using an electric mixer, whip the cream to medium stiff peaks.
4.  Fold the whipped cream into the white chocolate mixture. Work quickly as the white chocolate could become grainy of it cools before the cream is fully incorporated.
5. Gently fold in the chocolate pieces into the mousse and place in the refrigerator until ready to use.

Make the Chocolate Ganache

1. In a medium saucepan, scald the cream.
2. Place the chocolate chips in a bowl and add the cream slowly to it, stirring until the chips are melted and the ganache is smooth and glossy.

Assembling the Cake

1. The first two layers of your cake are already assembled in the springform pan, which as been cooling in the fridge.
2. Using a spatula, spread the mascarpone mousse in top if the cheesecake layer.
3. Finish the cake by smoothing a layer of chocolate ganache on top of the mascarpone mousse.
4. Place the cheesecake into the fridge for at lest two hours before serving.