Deep Dark Chocolate Cheesecake

This is one serious dessert. Probably one of the best things I've ever baked. Enjoy!

This must be made at least 1 day ahead.

Deep Dark Chocolate Cheesecake

Crust:

24 chocolate wafer cookies (or 12 Oreos)

1T sugar (omit if using Oreos)

1/2 stick butter, melted

Filling:

10 oz. 70% Bittersweet chocolate, chopped

32 oz. cream cheese, room temp.

1-1/4C + 2T sugar

1/4C unsweetened cocoa powder

4 eggs

Topping:

3/4C whipping cream

6 oz. 70% Bittersweet chocolate, chopped

1T sugar

Bittersweet chocolate curls, for garnish (optional)

Heat oven to 350. Butter a 9” springform pan. Blend cookies in processor until finely ground; blend in sugar, if using. Add melted butter and blend. Press evenly onto bottom (NOT sides) of pan. Bake just until set, about 5 minutes. Cool while preparing filling.

Stir chopped chocolate in metal bowl over simmering water until melted and smooth. Remove bowl from over water; cool 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 chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around edges to loosen. Chill overnight.

Stir topping ingredients in medium saucepan over low heat until smooth. Cool slightly. Pour over center of cake, spreading to within 1/2” of edge and filling any cracks. Chill until topping is set, about 1 hour.

Can be made 3 days ahead; cover with foil and chill.

Release pan sides. Transfer to platter Top with chocolate curls. Let stand 2 hours at room temp. before serving.

Serves 12