Godiva Chocolate Cheesecake

Crust:

1. Preheat the oven to 325 degrees Fahrenheit.
2. In a bowl, mix the crust ingredients until fully combined.
3. Firmly press the crust mixture onto the bottom of a 9-inch or 10-inch springform pan. Chill in the fridge while you make the cheesecake batter.

Cheesecake:

1. Stir the hot water and the salt into the coffee. Set aside.
2. Chop the dark chocolate bars into small pieces and add them to a microwave-safe bowl. Microwave for 1 minute and stir. Microwave again in 30-second increments and stir after each one until the chocolate is smooth and melted. Cool for 5 minutes before using.
3. Meanwhile, add the cream cheese to a large bowl and using an electric mixer beat on low speed until softened and smooth, about 3-4 minutes.
4. Next, add the sugar and beat for 1-2 minutes or until well combined.
5. Add in the eggs, one at a time, beating well after every addition.
6. Gradually add the coffee mixture and the vanilla extract, beating on low speed until combined.
7. Next, add the cooled melted chocolate and mix until fully combined.
8. Pour the batter into the prepared pan over the crust.
9. Bake for 55 to 65 minutes, or until the cheesecake is puffed on the edges, but still slightly jiggly in the middle.
10. Let the cheesecake cool on a wire rack completely before topping it with chocolate ganache.

Ganache:

1. Add half of the chocolate to a medium mixing bowl.
2. Heat heavy cream on medium-high heat until it comes to a boil. Immediately pour over the chocolate and stir until the chocolate is completely melted.
3. Add the remaining chocolate and stir until completely melted. If needed microwave for a few seconds only.
4. Cool until the ganache is thickened but still pourable.
5. Add chocolate ganache on top of the cheesecake, spreading to the edges.
6. Refrigerate until ready to serve.

Whipped cream:

1. Chill in the fridge in a large metal bowl.
2. Add the whipping cream and start to beat with the mixer on low. Increase to medium speed, and gradually add the sugar and vanilla. Beat just until stiff peak forms, about 2 to 4 minutes.
3. Top the cheesecake with whipped cream roses, shaved chocolate, and fresh berries.