Extreme Chocolate Cheesecake

Crust:
1 Pkg of brownies.

Milk Chocolate Layer
20 oz cream cheese, room temperature
1 Cup sugar
3 Eggs, room temperature
8 oz milk chocolate chips, melted (double broiler)
1 T vanilla
1/4 Cup sweetened condensed milk
2 T all-purpose flour
2 T cornstarch
4 oz white chocolate chips, left over from your 12oz bag used in White Chocolate Layer

White Chocolate Layer
20 oz cream cheese, room temperature
1 Cup sugar
3 Eggs, room temperature
8 white chocolate chips, melted (double broiler)
1 T vanilla
1/4 Cup sweetened condensed milk
2 T all-purpose flour
2 T cornstarch
4 oz chocolate chips, left over from your 12oz bag used in White Chocolate Layer

Dark Chocolate Ganache Frosting
2 Cups heavy whipping cream
2 T butter
3 T sugar
12 Semi sweet chocolate chips
12 Milk chocolate chips. Also, I cut this recipe in ½.

Crust
Make brownies according to directions on box. Bake in 10-inch spring-form pan. Cool brownies, remove from pan then trim top of brownie so that the top is evenly flat. Set aside brownies.

White Chocolate Layer
Cream together cream cheese and sugar until fluffy. Do not over mix. Add eggs 1 at a time then add the 8 oz melted White Chocolate chips and remaining ingredients and mix until combined. Do not over mix. Fold in 4oz of Milk Chocolate Chips. Pour white chocolate layer into a greased 10-inch spring-form pan lined with wax paper /foil) and refrigerate until you've finished mixing milk chocolate layer.

Milk Chocolate Layer
Cream together cream cheese and sugar until fluffy. Do not over mix. Add eggs 1 at a time then add the 8 oz melted Milk Chocolate chips and remaining ingredients and mix until combined. Do not over mix. Fold in 4oz of White Chocolate Chips. Pour milk chocolate layer on top of white chocolate layer and bake for 1 hour 15 minutes to 1 hour 45 minutes.

Bake Cheesecake in a water bath, spring-form pans leak put my pan in an Oven Bag, do not tie the bag leave it open.

Dark Chocolate Ganache Frosting
In a heavy pan heat whipping cream, butter and powdered sugar to a boil while whisking constantly. Place chips in a large stainless steel bowl, add hot cream mixture and let set for 5 minutes. Whisk together until smooth. Let cool until it reaches spreading consistency. Cover cooled assembled cheesecake. Garnish with as much chocolate shavings as you can stand.