Servings: 2...Half for Her and Half for Her

CRUST CRUST
12 Squares of Chocolate Graham Crackers.... 2 squares per sheet 12 Squares of Chocolate Graham Crackers.... 2 squares per sheet
1 Tablespoon brown Sugar 1 Tablespoon brown Sugar
3 Tablespoons Melted Butter 3 Tablespoons Melted Butter
 
Option Option
* ** 24 Biscoff cookies, 1 Tablespoon brown sugar, 4 Tablespoons melted butter note: ** 24 Biscoff cookies, 1 Tablespoon brown sugar, 4 Tablespoons melted butter
 
CHEESECAKE CHEESECAKE
16 ounces Philadelphia Cream Cheese (RT..Room Temperature) 16 ounces Philadelphia Cream Cheese (RT..Room Temperature)
1/2 cup Sugar ½ cup Sugar
2 Tablespoons Cocoa Powder 2 Tablespoons Cocoa Powder
2 teaspoons Vanilla 2 teaspoons Vanilla
2 teaspoons White Vinegar 2 teaspoons White Vinegar
1 Whole Eggs (RT) 1 Whole Eggs (RT)
2 Egg Yolks (RT) 2 Egg Yolks (RT)
2 Tablespoons All Purpose Flour 2 Tablespoons All Purpose Flour
1/4 cup Heavy Whipping Cream ¼ cup Heavy Whipping Cream
5 ounces Milk Chocolate chips 5 ounces Milk Chocolate chips
5 ounces Semi Sweet Chocolate chips 5 ounces Semi Sweet Chocolate chips
3/4 ounce Crimson food coloring ¾ ounce Crimson food coloring

Grease the bottom and sides of your push pan. Cut and place a parchment paper round on the bottom of your push pan and grease it
CRUST
Break up the graham crackers into a food processor,...pulse until it resembles course sand.
Mix in the brown sugar and melted butter
Dump crumbs into your pan and form a crust up the sides and on the bottom
Place pan in the freezer for about 15 minutes
CHEESECAKE
Place Milk Chocolate Chips into a bowl. Use a microwave to melt the chocolate. Start with 1 minute and continue with 30 seconds at a time until completely melted..stir and allow to cool a bit
Place the Semi Sweet Chocolate Chips into a bowl with 1 Tablespoons heavy cream. Melt them the same way as the Milk Chocolate
Combine the two Chocolates and blend together
In a large bowl mix the white sugar, flour, vanilla extract,vinegar, cocoa powder,heavy whipping cream and sour cream
Add the two blocks of cream cheese and mix with an electric hand mixer. Scrape down the sides and mix again. I’ll repeat this 3 times
Add the whole egg and barely beat it in.
Add the 2 egg yolk ...one at a time and barely beat them in..
Reserve a ½ cup of the batter for the heart. Pour into a measuring cup for easy pouring....set aside
Add the cooled melted chocolate and stir to blend...mix well
Add the food coloring...stir to blend.. make sure there are no streaks in the batter
Tap, bang and shake the bowl to release air bubbles. Use a tooth pick to pop the bubbles
Remove the pan from the freezer and gently pour in the Red batter
Shake the pan a bit to release any air bubbles, pop any bubbles with a toothpick
For the Heart *
Push the cookie cutter** almost all the way into the center of the cake but keep ahold of it. Carefully pour in your reserved plain batter. Slowly and carefully pull the cookie cutter straight up. You may want to have a napkin ready to catch any drips
Cover your pan with a paper towel held on with a rubber band
Add 1 cup of water to your 6 qt pot. Put the trivet in. Make a foil sling to lower your pan into the pot. Tuck the foil to the sides of the push pan
Close and seal your lid
Set the pot to manual 38 minutes. Allow for a full NPR. Remove the pan and set on a cooling rack. Remove the paper towel. Let cool on your counter for at least 1 hour. Cover the pan with foil and put it in the fridge overnight.

* it might be easier to use powdered sugar to make the heart after the cake has cooled over night. Trace the cookie cutter heart shape onto a sheet of card stock and cut out the heart with an Xacto knife. Lay it on your cake and dust with powdered sugar  * it might be easier to use powdered sugar to make the heart after the cake has cooled over night. Trace the cookie cutter heart shape onto a sheet of card stock and cut out the heart with an Xacto knife. Lay it on your cake and dust with powdered sugar
** there are 2 photos of the cookie cutter I used in the above photo section  ** there are 2 photos of the cookie cutter I used in the above photo section
*** if using Biscoff cookies you’ll need 24 cookies to make the crust and 4 Tablespoons of melted butter  *** if using Biscoff cookies you’ll need 24 cookies to make the crust and 4 Tablespoons of melted butter