*Photo taken by Me!Recipe:
Crust
24 chocolate wafer cookies (9oz package)
1 tbsp of sugar
1/4 cup of butter, melted
Filling
1 9.7oz bar of 70% Cocoa Bittersweet Chocolate, chopped (Lindt for my purposes)
4 8oz packages of cream cheese, room temperature
1 1/4 cups plus 2 tbsp sugar
1/4 cup unsweetened cocoa powder
4 large eggs
Topping
3/4 cup whipping cream
6 oz 70% Cocoa Bittersweet Chocolate, chopped
1 tbsp sugar
Bittersweet chocolate curls
Directions:
Crust - preheat the oven to 350F. Butter 9-inch spring form pan. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and mix until well blended (either all in the food processor or transfer to a bowl and mix with a blender). Press crumbs evenly onto the bottom of the pan (not sides). Bake until just set, about 5 minutes. Cool while preparing the filling. Maintain oven temperature.
For filling - stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl and cool chocolate until lukewarm but pourable. Blend cream cheese, sugar, and cocoa powder in processor (or mixing bowl) until smooth. Blend in eggs one at a time. Mix in lukewarm chocolate. Pour filling over crust and smooth top. Bake until center is just set and appears dry, about one hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.
For topping: stir cream, 6oz 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.
Crust
24 chocolate wafer cookies (9oz package)
1 tbsp of sugar
1/4 cup of butter, melted
Filling
1 9.7oz bar of 70% Cocoa Bittersweet Chocolate, chopped (Lindt for my purposes)
4 8oz packages of cream cheese, room temperature
1 1/4 cups plus 2 tbsp sugar
1/4 cup unsweetened cocoa powder
4 large eggs
Topping
3/4 cup whipping cream
6 oz 70% Cocoa Bittersweet Chocolate, chopped
1 tbsp sugar
Bittersweet chocolate curls
Directions:
Crust - preheat the oven to 350F. Butter 9-inch spring form pan. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and mix until well blended (either all in the food processor or transfer to a bowl and mix with a blender). Press crumbs evenly onto the bottom of the pan (not sides). Bake until just set, about 5 minutes. Cool while preparing the filling. Maintain oven temperature.
For filling - stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl and cool chocolate until lukewarm but pourable. Blend cream cheese, sugar, and cocoa powder in processor (or mixing bowl) until smooth. Blend in eggs one at a time. Mix in lukewarm chocolate. Pour filling over crust and smooth top. Bake until center is just set and appears dry, about one hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.
For topping: stir cream, 6oz 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.
*See second post on Deep Dark Chocolate Cheesecake for tips and comments.
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