Deep Dark Chocolate Cheesecake

Recipe by Juenessa
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For crust:
  • Preheat oven to 350°F
  • Butter 9-inch-diameter springform pan with 3-inch-high sides.
  • Blend cookies in processor until finely ground; blend in sugar.
  • Add melted butter and process until well blended.
  • Press crumbs evenly onto bottom (not sides) of prepared pan.
  • Bake just until set, about 5 minutes.
  • Cool while preparing filling.
  • Maintain oven temperature.
  • For filling:
  • Stir chopped chocolate in metal bowl set over 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; smooth top.
  • Bake until center is just set and just appears dry, about 1 hour.
  • Cool 5 minutes.
  • Run knife around sides of cake to loosen. Chill overnight.
  • For topping:
  • Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth.
  • Cool slightly.
  • Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks.
  • Chill until topping is set, about 1 hour.
  • Do ahead: Can be made 3 days ahead.
  • Cover with foil and keep refrigerated.
  • Release pan sides.
  • Transfer cheesecake to platter.
  • Top with chocolate curls.
  • Let stand 2 hours at room temperature before serving.
  • ***Cook time does not include chilling overnight and the 2 hours cheesecake needs to sit at room temperature before serving.
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