Dark Chocolate Cheesecake

Dark Chocolate Cheesecake

Ingredients:

Crust

24 chocolate wafer cookies (from 9-ounce package)
1 tablespoon sugar
1/2 cup butter, melted

Filling

1 (9.7-oz) 70% cocoa bittersweet chocolate bar, chopped
4 (8-oz) 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
1 (6-oz) 70% cocoa bittersweet chocolate bar, chopped
1 tablespoon sugar

Bittersweet chocolate curls

Directions:

For crust:

Preheat oven to 350 degrees.

Butter 9-inch springform pan.  Blend cookies in food processor until finely ground; blend in sugar.  Add melted butter and process until well blended.

Press crumbs evenly onto bottom of prepared pan.  Bake just until set, about 5 minutes. Cool while preparing filing.

For filling:

Stir chopped chocolate in 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 powder 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 a knife around sides of cake to loosen.  Chill overnight.

For topping:

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.  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.  HINT- Rinse knife after each slice.

Cheesecake can be made 3 days in advance.

12 servings