- 12
Ingredients
- Crust:
- 24 chocolate wafer cookies (from one 9 oz pkg)
- 1 tbs sugar
- 1/4 cup (1/2 stick) butter, melted
- Filling:
- 1 (9.7 oz bar) 70% cocoa bittersweet chocolate, chopped
- 4 (8 oz pkgs) cream cheese, room temperature
- 1 1/4 cups plus 2 tbs sugar
- 1/4 cup unsweetened cocoa
- 4 large eggs
- Topping:
- 3/4 cup whipping cream
- 6 oz (70%) cocoa bittersweet chocolate, chopped
- 1 tbs sugar
- Bittersweet chocolate curls
Preparation
Step 1
Crust:
Preheat oven to 350°. Butter 9 inch 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.
Filling:
Stir chopped chocolate in a 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 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.
Topping:
Stir cream, 6 oz 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.
Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.