For Milk Chocolate Cheesecake:
1 1/3 cups graham cracker crumbs (about 18 squares)
1 1/2 tablespoons granulated sugar
1/4 cup finely chopped crystallized ginger, divided
4 tablespoons unsalted butter, melted
5 bars (1.5 ounces each) Godiva Milk Chocolate, chopped
2 pounds cream cheese, softened to room temperature
1/4 cup plus 1 tablespoon all-purpose flour
1 can (14 ounces) sweetened condensed milk
2 large eggs
1 teaspoon instant espresso powder (such as Medaglia D’oro), dissolved in 1 tablespoon hot water

For hite Chocolate Sauce:
3 bars (1.5 ounces each) Godiva Solid Ivory, finely chopped
1/3 cup water
1/3 cup granulated sugar
2 tablespoons light corn syrup

For Milk Chocolate Sauce:
3 bars (1.5 ounces each) Godiva Milk Chocolate, finely chopped
1/3 cup water
1/3 cup granulated sugar
2 tablespoons light corn syrup
Assembly:
Vanilla ice cream

Make the milk chocolate cheesecake:
1. Preheat oven to 350°F. Place 9x3-inch springform pan on a large piece of heavy-duty aluminum foil. Wrap foil up and around sides of the pan, enclosing the bottom completely. Place the springform pan in a large roasting pan.

2. Mix together graham cracker crumbs, sugar and 1 tablespoon crystallized ginger. Pour melted butter over crumb mixture and mix to moisten. Press crumb mixture into bottom of springform pan.

3. Place milk chocolate in microwave-safe bowl. Microwave on medium (50% power) 1 minute. Stir. Microwave 1 minute more or until chocolate softens. Stir until smooth. Let cool.

4. In mixing bowl, beat cream cheese on medium speed until completely smooth, about 2 minutes. Add flour and condensed milk and beat until smooth.

5. Add eggs one at a time, beating until completely combined after each addition. Add the espresso mixture and remaining crystallized ginger and mix on low speed just until combined. Add melted chocolate and blend.

6. Pour into springform pan and place in oven. Fill the larger pan halfway with hot water, being careful not to allow the water to flow between the foil and the springform pan. Bake 45 to 60 minutes or until the center is set. Remove from roasting pan. Cool in pan on wire rack. Refrigerate at least 2 hours before unmolding.

Make the white chocolate sauce:
Place chopped solid ivory in small mixing bowl. Bring water, sugar and corn syrup to a boil in a small saucepan and pour over solid ivory. Allow to stand for a few minutes to completely melt the chocolate; whisk until smooth.

Make the milk chocolate sauce:
Place the chopped milk chocolate in a small mixing bowl. Bring the water, sugar and corn syrup to a boil in a small saucepan and pour over the milk chocolate. Allow to stand for a few minutes to completely melt the chocolate; whisk until smooth.

Assembly:
With a long knife dipped in hot water, cut the cheesecake into 12 slices. Place a slice of cheesecake on the plate; place a scoop of vanilla ice cream atop it. Drizzle ice cream and cheesecake with the sauces.

Godiva Chocolate Cheesecake®