Chocoholic Dream Cheesecake

Chocoholic Dream Cheesecake

Ingredients:
 

Crust:
9 ounces chocolate wafer cookies (or you can purchase chocolate crumbs)
1 tablespoon sugar
1/4 cup (1/2 stick) butter, melted
 

Filling:
10 oz 70% bittersweet chocolate, chopped
4 (8 oz) packages cream cheese (room temperature)
1-1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder
4 large eggs

Ganache Topping:
3/4 cup whipping cream
6 ounces 70% bittersweet chocolate, chopped
1 tablespoon sugar


Directions:

For the crust:
 

Preheat the oven to 350℉.
 

• Butter a 9" diameter spring form pan with 3" sides.

• Blend cookies in a processor until finely ground; blend in sugar.

• Add melted butter and process until well blended.

• Press crumbs evenly onto the bottom (not sides) of the prepared pan.

• Bake until just set, about 5 minutes.

• Cool while preparing filling.

• Maintain oven temperature.

For the filling:
 

• Stir chopped chocolate in a metal bowl set over a saucepan of simmering water until melted and smooth.

• Remove bowl from over water; cool chocolate until lukewarm but still pourable.

• Blend cream cheese, sugar, and cocoa powder in processor until smooth.

• Blend in eggs 1 at a time.

• Mix in lukewarm chocolate.

• Pour filling over crust and smooth top.

• Bake until center is just set and just appears dry, about 1 hour.

• Cool 5 minutes.

• Run a sharp knife around the sides of the cake to loosen.

• When cooled to room temperature, cover and chill overnight

For the topping:

 

Stir cream, chocolate and sugar in a heavy medium saucepan over low heat until smooth.

• Cool until the ganache is fairly thick but still pourable.

• Pour over the center of the cheesecake, spreading to within 1/2 inch of the edge and filling any cracks.

• Chill until topping is set, about 1 hour.

• Cover with foil and keep refrigerated for up to 3 days. 
• To serve, release pan sides and transfer cheesecake to platter. 
• Let stand at room temperature for 2 hours before serving.