Double Chocolate Ganache and Raspberry Cheesecake

Bake for 60-65 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 5 minutes and take it out of the oven.
Let it rest for 15 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. Cool completely and take the side part of the springform off before topping with ganache.

Ganache:
Chop milk baking chocolate and place it in a small mixing bowl. Chop white baking chocolate and place it into another small bowl.
Bring heavy cream to simmer, be careful not to let it actually boil or it will raise.
Pour 1/4 cup of boiling cream over the chopped milk chocolate and stir with a whisk until melted and smooth. Pour 1/4 cup of boiling cream over the

chopped white chocolate and stir with a whisk until melted and smooth. (If you notice your chocolate is not melting as well, pop it into the microwave for 15 seconds on half the power. Whisk until smooth.)
Pour white and milk chocolate ganache over the cheesecake and let it drip down the sides. Pop it in the fridge for about 10 minutes to settle and top off with fresh raspberries.
Cool cheesecake completely, cover gently (or use a cake carrier) and refrigerate for at least 4 hours.

Nutrition
Calories: 686kcal | Carbohydrates: 50g | Protein: 9g | Fat: 53g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 137mg | Sodium: 365mg | Potassium: 379mg | Fiber: 5g | Sugar: 33g | Vitamin A: 1589IU | Vitamin C: 9mg | Calcium: 140mg | Iron: 4mg