16 oz semisweet chocolate
1 cup unsalted butter
1 cup white chocolate chips or chunks
1 (8 0z) containter whipping cream
1 (8 oz) container cream cheese
1/3 cup powdered sugar
Heat oven to 400 degrees. Spray 9 inch springform pan with cooking spray. In large sauce pan melt semisweet chocolate and butter over medium low heat, stirring constantly until smooth. Cool 35 minutes.
Meanwhile, beat eggs in small bowl at high speed for 5 minutes or until triple in volume. Fold eggs into cooled chocolate until well blended. Pour into sprayed pan.
Bake at 400 degrees for 15 to 20 minutes. Cake edges will be set but center will jiggle when moved. Cool in pan for 1 and 1/2 hours. Then refrigerate for 1 and 1/2 hours.
Heat white chocolate and 3 tbsp whipping cream in a heavy sauce pan over low heat, stirring frequently, until chocolate is melted. In large bowl, beat cream cheese, powdered sugar until smooth. While beating, slowly add white chocolate mixture until smooth. In chilled small bowl, beat remaining whipping cream until stiff peaks form. Fold into white chocolate mixture. Take cake out of springform pan and place on serving platter. Spread topping over the cake. Refrigerate 1 hour or overnight.