Dr. Seuss was lying - the Grinch's heart actually grew 3 sizes after one bite of this pie.


  • For the cheesecake:
  • 2 cups chocolate chip cookie crumbs
  • 1/4 cup unsalted butter, melted
  • 28 oz cream cheese
  • 3/4 cup sour cream
  • 1 1/8 cups sugar
  • 4 large eggs
  • 4 large egg yolks
  • 1 tsp vanilla extract
  • 1/3 cup dark chocolate, melted and cooled
  • 2/3 cup white chocolate, melted and cooled
  • Chocolate tart
  • Vanilla sponge
  • For the chocolate bark:
  • 2 2/3 cups milk chocolate
  • For the ganache:
  • 2/3 cup milk chocolate
  • 2/3 cup double cream


  1. Preheat the oven to 350 degrees, and line the bottom of an 8 inch springform cake tin with parchment paper. Combine the chocolate chip cookie crumbs and melted butter until just mixed. Tip the crumbs into the prepared cake tin and press down with a glass or the back of a spoon so that it’s smooth and compacted. Put the tin into the fridge while you make the filling.
  2. Make the filling: Melt the chocolates in two separate, large bowls, and leave to cool.
  3. In a large mixing bowl, use an electric hand mixer to beat together the cream cheese, sour cream and sugar. Add the eggs, egg yolks and vanilla and mix until smooth. Once the chocolate is cool, whisk a large spoonful of the cheesecake mixture into the dark chocolate. Add half of the cheesecake mixture, gradually, whisking well each time to make sure it’s smooth. Repeat with the white chocolate and the remaining half of the cheesecake mixture. It’s important that the two mixtures are of a pouring consistency, and that they are both the same consistency. Add a small amount of double cream to one or both, to loosen up, if necessary.
  4. Wrap two layers of foil securely around the outside of the cake tin - covering the bottom and up the sides, to prevent any water seeping in. Put the tin into a deep oven tray or dish, to act as a water bath, and boil the kettle.
  5. Assemble the cheesecake: Spoon a ladle of the white chocolate mixture into the middle of the chilled base. Alternate ladles of the two mixtures, always right in the middle of the tin. If your mixture is too thick you will struggle to create a neat zebra pattern so loosen up as described above. Repeat alternating layers until you have used up all of the filling. Cover the top of the tin loosely with foil - making sure it’s not touching the cheesecake, then put the whole thing into the oven. Pour boiling water into the water bath, so that it comes halfway up the cheesecake tin.
  6. Bake the cheesecake for 1 hour and 30 minutes, until just set. It will have firm sides but still wobble in the middle when you move the tray. Turn off the oven and let the cheesecake stand in there for one hour, then remove the cake tin from the water bath and leave the cheesecake to cool in its tin, before putting in the fridge for at least 4 hours or overnight.
  7. Make the chocolate bark : Melt the milk chocolate in a large glass bowl over a saucepan of simmering water, make sure the bowl isn’t touching the water. Stir well and put to one side until slightly cooled and starting to thicken. Line 2 swiss roll tins with baking paper. Divide the melted chocolate between the two and use a skewer to draw 8 small circles in it, each with a smaller circle inside. Next, take a fork and drag lines up and down the chocolate, around the circles, like striped bark. Leave to cool and set.
  8. Assemble the cake: 30 minutes before you want to assemble the cake, make the ganache. Finely chop the chocolate and put it into a large mixing bowl. Put the cream in a saucepan and bring to a simmer, then pour it over the chocolate, making sure all of the pieces of chocolate are submerged. Let it stand for 1 minute, then start to whisk slowly, from the middle, to bring it all together into a silky ganache. Let it cool and firm up in the bowl, until it’s a loose spreading consistency.
  9. Put the chocolate tart onto your serving dish. Spread a thin layer of ganache over it, then put the vanilla sponge on top. Spread a thin layer of ganache again, then carefully remove the cheesecake from its tin and put that on top. Spread a layer of ganache all around the outside, then break up the chocolate bark and secure that around the edges. Leave to set, in the fridge, for at least one hour before serving.
  10. Serve and enjoy!