Layered Black and White Cheesecake - batter

Method

• Let cheesecake batter stand at room temperature 1 hour.
• Mix base cake and butter; press onto bottoms of 4 (9-inch) springform pans (or onto bottom of 1 [9-inch] springform pan for trial recipe), adding 13 oz.
• base mixture to each pan.
• Bake in 325 degrees F standard oven 8 min.
• Cool.
• Meanwhile, bring cream to boil in saucepan.
• Pour over bittersweet chocolate in bowl; stir until chocolate is completely melted.
• Cool.
• Combine 8 lb.
• cheesecake batter (or 2 lb.
• cheesecake batter for trial recipe) and ganache; stir in OREO Pieces.
• Pour 1.25 lb.
• of the chocolate batter over each crust; freeze 10 min.
• or until top of layer is firm to the touch.
• Cover with 1 lb.
• of the remaining (plain) cheesecake batter; freeze 10 min.
• or until top of layer is firm to the touch.
• Top with remaining chocolate batter.
• Place in water bath, using separate water-filled pan for each cheesecake.
• (See directions on tub of Cheesecake Batter for how to prepare water baths.)
• Bake 1 hour 55 min.
• to 2 hours 5 min.
• or until centers are almost set; cool completely.
• Refrigerate several hours or overnight.