Chocolate Cheesecake Recipe

Get prepped

1. Preheat oven to 350 degrees F. Grease a 9 inch springform pan with butter.

For the crust

1. Finely crush the cookies (use a food processor or crush them in a ziplock bag using a rolling pin, add melted butter and mix well
2. Press crumb mixture onto the bottom of the prepared pan.
3. Bake the crust for 8-10 minutes.
4. Remove from the oven let cool.

For the filling

1. Melt the bittersweet chocolate and let cool slightly.
2. In a stand mixer, beat the cream cheese and sugar until smooth, then mix in cocoa powder and coffee granules until well combined.
3. Add the eggs one at a time, mixing on low speed. Don’t overbeat!
4. Add the chocolate and continue to mix on low to just combine.

Water Bath

1. Pour the filling over the crust and smooth the top.
2. Wrap the outside of the pan in a double layer of foil, covering the underside and extending all the way to the top.
3. Set wrapped pan in a large roasting pan, and pour hot water into the roasting pan—to a depth of 2 inches or about halfway up the sides of the cheesecake

Bake

1. Bake for 60 minutes. Turn off the heat and leave in the oven with the door closed for 20 minutes. Crack open the oven and leave the cheesecake in the oven for another 20 minutes or until set and the top looks dry.

Chill

1. Run a knife around the edge, cover with plastic wrap and then refrigerate overnight.

For the ganache:

1. In a saucepan whisk together cream, chocolate, and sugar on low heat until smooth.
2. Cool and pour over the cheesecake.
3. When the ganache is set and cooled again, run a knife around the sides and remove the springform pan sides.
4. Slice and devour when ready to serve.