Dark Chocolate Cheesecake

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1/4 cup Cocoa powder, unsweetened
  • 15 oz Ghiradelli 60% bittersweet chocolate chips
  • 1 1/2 cups Sugar

• Snacks

  • 24 Chocolate wafer cookies

• Dairy

  • 1/4 cup Butter
  • 4 (8-ounce packages Cream cheese
  • 3/4 cup Heavy cream

Found on bunsenburnerbakery.com

Description

Ingredients

• 24 chocolate wafer cookies
• 1 1/2 cups sugar, divided
• 1/4 cup butter, melted
• 15 ounces Ghiradelli 60% bittersweet chocolate chips, divided
• 4 (8-ounce) packages cream cheese, room temperature
• 1/4 cup unsweetened cocoa powder
• 4 eggs
• 3/4 cup heavy cream

Directions

• Preheat oven to 350F. Butter an 8-inch springform pan. Chop cookies in a food processor until finely ground; add in 1 tablespoon sugar and butter until well blended. Press crumbs evenly onto the bottom of the springform pan. Bake for 5 minutes, until just set. Allow crust to cool.Roughly chop 9 ounces of chocolate chips. Stir in a metal bowl set over a saucepan of simmering water until melted and smooth. Remove bowl from water and cool chocolate until lukewarm but still liquid. Blend cream cheese, 1 1/4 cups plus two tablespoons sugar, and cocoa powder in a food processor or mixer until smooth. Blend in eggs. Mix in melted chocolate. Pour filling over crust. Bake until center is just set, about one hour. Cool for 5 minutes. Run knife around sides of cake to loosen. Chill overnight.To make the ganache topping, stir whipping cream, remaining 6 ounces of chocolate chips, and sugar in a heavy saucepan over low heat until smooth. Cool sightly before pouring over the center of the cheesecake, spreading to within 1/2 inch of the edges and filling any cracks. Chill until topping is set, about one hour.