(recipe via bakersroyale.com)
Makes one 8×8 pan | Preparation: Heat oven to 350 degrees F. Line pan with a sling foil.
1 1/2 cups of graham cracker crumbs
1/2 cup sugar
8 tablespoons of butter
Chocolate cheese cake layer
12 oz cream cheese
2 teaspoons Hershey’s Unsweetened Cocoa Powder
¾ cup Hershey’s Special Dark cocoa powder
1/3 cup sugar
6 Kit Kat packages
8 tablespoons butter
White chocolate striping
4 oz white chocolate chips
1/4 cup heavy cream
To make crust:
Place graham cracker crust and sugar in a bowl and toss to combine. Add in melted butter and mix to combine. Press mixture onto bottom of prepared pan. Bake at 350 degrees F for 7-10 minutes. Remove from oven and set aside to cool while making cheesecake portion.
To make chocolate cheesecake:
Place all ingredients in a bowl and beat until fully combined and smooth; set aside. Place Kit Kat bars on top of crust. Pour cheesecake mixture over Kit Kat bars and bake for 30-35 minutes at 350 degrees F. Remove from oven and set aside to cool.
To make chocolate layer:
Place chocolate and butter in a heat proof bowl over (not on) simmering water, gently stir until chocolate is melted and butter is fully combined. Pour chocolate over baked cheesecake.
Place white chocolate chips in a heat proof bowl. Boil heavy cream. Pour boiled heavy cream over chocolate and let sit. Do not stir for 3-4 minutes. Then using a sturdy spatula gently stir and fold chocolate, continuing until chocolate is completely melted. Chocolate may appear lumpy for the first few stirs, but will melt into smoothness. Transfer mixture to a pastry bag fitted with a number 2 round tip or a place mixture in a Ziploc bag and cut a small hole in one corner.
Pipe white chocolate horizontally across from top to bottom. Use a toothpick and starting at the top drag the toothpick vertically through horizontal lines. Starting from the bottom drag the toothpick to the top. Continue to alternate starting points with toothpick.