Chocolate Cheesecake

Name: Chocolate Cheesecake
Ingredients: CRUST; 24 chocolate wafer cookies; 1 tablespoon sugar; 1/4 cup (1/2 stick) butter, melted; FILLING; 1 9.7-ounce bar 60% bittersweet chocolate, chopped; 4 (8-ounce) packages cream cheese, room temperature; 1 1/4 cups plus 2 tablespoons sugar; 1/4 cup unsweetened cocoa powder; 4 large eggs; TOPPING; 3/4 cup whipping cream; 6 ounces 70% bittersweet Chocolate, chopped; 1 tablespoon sugar; Chocolate curls

15 ingredients

1 steps

Ingredients

CRUST
24 chocolate wafer cookies
1 tablespoon sugar
1/4 cup (1/2 stick) butter, melted
FILLING
1 9.7-ounce bar 60% bittersweet chocolate, chopped
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder
4 large eggs
TOPPING
3/4 cup whipping cream
6 ounces 70% bittersweet Chocolate, chopped
1 tablespoon sugar
Chocolate curls

Directions

1

{"0":"CRUST","1":"1.\tPreheat oven to 350\u00b0F. Butter 9-inch-diameter springform pan with 3-inch-high sides.","2":"2.\tBlend wafer cookies in a food processor until finely ground; blend in sugar. Add melted butter and process until well blended.","3":"3.\tPress crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.","5":"FILLING","6":"1.\tPrepare a double boiler: fill a medium saucepan about 1\/3 full with water and bring to a boil. Set a smaller saucepan inside. Add chopped chocolate in the small saucepan and stir until melted and smooth.","7":"2.\tRemove bowl from water; cool chocolate until lukewarm but still pourable.","8":"3.\tBlend cream cheese, sugar, and cocoa powder in a food processor until smooth.","9":"4.\tBlend in eggs 1 at a time. Mix in lukewarm chocolate.","10":"5.\tPour filling over crust; smooth top.","11":"6.\tBake 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.","13":"TOPPING","14":"1.\t 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.","15":"2.\tChill until topping is set, about 1 hour. Do ahead: Can be made 3 days ahead. Cover with foil and keep refrigerated.","17":"ASSEMBLY","18":"1.\tRelease pan sides from cheesecake. Transfer cheesecake to a platter. Top with chocolate curls.","19":"2.\tLet stand 2 hours at room temperature before serving."}