Yield: 1 Sinfully Rich Cheesecake
Place almonds in food processor; pulse until chopped.
Add wafers and butter. Process until finely crumbled.
Press into the bottom of a springform pan and wrap the outside of the pan with aluminum foil.
Heat oven to 325 degrees.
Put cheeses and sugar into a large boll and beat at medium speed until smooth. Add vanilla and beat until incorporated. Turn mixer to low and add eggs, one at a time, until well combined.
Divide cheese mixture evenly between 2 bowls. Add melted white chocolate to one; add melted bittersweet chocolate to the other. Stir each to combine.
Pour white chocolate mixture into pan. Gently spoon bittersweet chocolate over white chocolate and spread evenly.
Place a roasting pan in the oven and place the filled springform pan in the roasting pan. Add hot water to pan; fill to one inch.
Bake 1 hour or until edges are puffed and top looks dull and is dry to the touch. Center should move slightly when side of pan is tapped. Turn off the oven and leave cheesecake in the oven for 1 hour. Cover and chill overnight.
Melt the chocolate and butter in a double boiler or a saucepan. Stir occasionally.
Once melted, remove from heat; stir in corn syrup.
Cool until only slightly warm to the touch (about 80 degrees).
Loosen cake from sides of pan by running a knife between cake and the side of the pan.
Remove sides from springform pan.
Place cake on a wire rack set over a baking sheet.
Pour glaze over cheesecake and spread with a spatula over top and sides.
Refrigerate until set.
Store in the refrigerator.