5-Layer Dark Chocolate Cheesecake (Cheesecake Factory Godiva Chocolate Cheesecake Recipe)

for the flourless chocolate cake crust-

1. Preheat oven to 375° F. Spray 9-inch springform pan with non-stick cooking spray and set aside. Feel free to line the bottom with parchment paper as extra insurance and spray that as well.
2. Melt butter and chocolate together slowly in the microwave, stirring every 20 seconds until completely melted and smooth.
3. Stir in sugar, eggs (one at a time) and vanilla extract.
4. Sift cocoa into the batter and gently stir in salt.
5. Add dark chocolate chips and stir just to combine.
6. Pour cake batter into prepared pan and bake 20-25 minutes or until just set.
7. Remove from oven and cool completely before adding the next layer (cheesecake).

for the chocolate cheesecake-

1. Reduce oven temperature to 325° F.
2. Add bittersweet chocolate and dark chocolate chips to a small glass bowl. Microwave in 20 second increments, stirring each time until completely melted and smooth. Set aside to cool a bit.
3. In a large bowl or bowl of a stand mixer, mix cream cheese for about 30 seconds, until smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, vanilla extract, and sift in cocoa powder. Mix again.
4. Add melted chocolate chips, freshly brewed room temperature espresso, and room temperature heavy cream. Mix until incorporated. Scrape the sides and bottom of the bowl and mix again briefly. We want NO LUMPS!
5. Crack room temperature eggs in a small bowl and beat until well scrambled. With the mixer on low, slowly pour in the eggs into the cream cheese mixture and stop stirring once eggs have been incorporated.
6. Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using the rubber scraper.
7. Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl.
8. Pour filling into the springform pan directly on top of the baked cake crust.
9. Bake for 30 minutes at 325° F. Reduce temperature to 250° F and continue cooking for 45 minutes more. Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door.
10. Crack oven door to let cheesecake cool slowly for one hour before removing. At this point, cheesecake should be slightly warm. Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge. Refrigerate while preparing the next layer.

for the chocolate cheesecake mousse layer-

1. Place semi-sweet chocolate chips in a microwave safe bowl and microwave in 20 second intervals, stirring in between until melted. Set aside and let cool a bit.
2. In a separate bowl, whip cream cheese until smooth. Add melted chocolate and mix until combined. Set aside.
3. In a chilled bowl, add in heavy whipping cream, sugar, and vanilla extract. Sift in cocoa powder and whip until stiff peaks form. You can use a stand mixer, hand mixer or whisk by hand. 
4. Gently fold the chocolate whipped cream mixture into the chocolate cream cheese mixture a few spoonfuls at a time, until no streaks remain.
5. Remove chilled cheesecake from refrigerator and spread the chocolate mousse mixture over top, smoothing out evenly. Cover loosely with plastic wrap and chill for at least 1 1/2 hours.

for the chocolate ganache-

1. In a small glass bowl, microwave the heavy cream until very hot, about 1 minute.
2. Add chocolate chips to bowl of hot heavy cream and let stand 5 minutes to completely melt. Stir until completely combined.
3. Remove chilled cheesecake from refrigerator again and pour chocolate ganache over top, allowing to drip over the edges naturally. Smooth out with an offset spatula if needed.
4. Place back in the refrigerator (uncovered is fine) while preparing the chocolate shavings. Ganache will set and harden fairly quickly.

for the chocolate shavings topping (optional)-

1. Using a knife, vegetable peeler or other tool of choice, break up the chocolate bar into small pieces and pile high in the center of the cheesecake.
2. Serve immediately alongside homemade whipped cream (if desired) or cover and refrigerate until ready.