A super deep, dark chocolate cheesecake that contains almost an entire pound of chocolate
Author: Eva Bakes
24chocolate wafer cookiesabout 9 ounces worth; I used a combination of chocolate wafer cookies and Girl Scouts thin mint cookies
1/2stick (4 Tablespoons)unsalted buttermelted
48 ounce packagescream cheese, softened to room temperature
1 and 1/4cups plus 2 Tablespoonsgranulated sugar
1/4cupunsweetened cocoa powder
3/4cupheavy whipping cream
6ouncesbitter sweet chocolatechopped
Preheat your oven to 350 degrees F. Generously grease a standard 9 or 10 inch diameter round springform pan and set aside.
Make the crust
Crush the cookies and/or wafers in a food processor, high speed blender or by hand. Add in the sugar and mix well. Add melted butter and mix until everything resembles wet sand and is a bit crumbly. Press the crumbs onto the bottom and up the sides of the pan. Bake in your preheated oven for about 15 minutes or until the crust is set. Allow the crust to cool while you prepare the filling.
Make the filling
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the cream cheese, sugar, and cocoa powder together on medium high speed until smooth. Add in the melted chocolate and mix well. Add the eggs, one by one, and mix until everything just comes together. Do not over mix or else your cheesecake may crack. Pour the batter over your baked crust and smooth the top. Bake in your preheated oven for about 1 hour or until the center is no longer jiggly. Allow the cheesecake to cool slightly before transferring to a refrigerator to cool completely. It's best if chilled over night.
Make the topping
Heat the cream up in the microwave. Place your chopped chocolate and sugar in a medium sized bowl. Pour the hot cream over the chocolate and allow to sit for about 1 minute. Then whisk vigorously with a spatula until the mixture is completely smooth and lump-free. Pour over your chilled cheesecake and smooth the top. Refrigerate again until the ganache has set.
Garnish with additional chocolate curls, whipped cream or fruit. Slice and serve.
Leftover cheesecake should be stored in the refrigerator. It can also be frozen (slice into individual slices and wrap in aluminum foil and in a zip top bag) and thawed.Source: Epicurious