3-D Chocolate Cheesecake

By ezunich

Ingredients

• 1 cup chocolate graham cracker crumbs
• 1 tbs sugar
• 1/4 cup butter, melted
• FILLING
• 4 pkg. (8 oz. each) cream cheese, softened
• 1 1/3 cups sugar
• 1 pkg. (10 oz.) 60% cacao bittersweet chocolate baking chips, melted and cooled
• 1/4 cup baking cocoa
• 4 eggs, lightly beaten
• GANACHE
• 2/3 cup (4 oz.) 60% cacao bittersweet chocolate baking chips
• 1/2 cup heavy whipping cream
• 1 tbs sugar

Preparation

Step 1

1. Place agreased 9-in. springfonn pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

2. In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom of prepared fan. Place pan on a baking sheet. lake at 325° for 10 minutes. Cool in a wire rack.

3. In a bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate and cocoa. Add eggs; beat on low speed just until combined. Pour over crust. Place springform n in a large baking pan; add 1 in. boiling water to larger pan.

4. Bake at 325° for 55-60 minutes for until center is just set and top appears dull. Remove springform an from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan ith a knife. Cool 1 hour longer. Refrigerate overnight.

5. For ganache, place chocolate in Imall bowl. In a small saucepan, bring cream and sugar just to a boil. Pour over chocolate; whisk until smooth. Cool to reach a spreading consistency, stirring occasionally.

6. Remove rim from pan. Spread ganache over cheesecake to within 1 in of edge. Refrigerate for 1 hour until set.