• D3348d78a2f6eadb5ee91f19ee7e21a9

Deep Dark Chocolate Cheesecake

Jennifer and Dave This decadent recipe is from Epicurious. Dave's favorite dessert is chocolate cheesecake. For Christmas the first year we were married, I asked for a food processor for the sole purpose of making him this dessert. The gift arrived; cheesecake was made; it was most enjoyed! This is very rich, so small slices will do. It also freezes well.

Prep
Cook
Serves 12people
Ingredients
Crust
24
chocolate wafer cookies (from one 9-ounce package)
1
tbsp sugar
1/4
cup (1/2 stick) butter, melted
Filling
1
(9.7 oz) bar Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped
4
(8 oz) packages cream cheese, room temperature
1 1/4
cup plus 2 tablespoons sugar
1/4
cup unsweetened cocoa powder (preferably Scharffen Berger)
4
large eggs
Topping
3/4
cup whipping cream
Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped
1
tbsp sugar
Bittersweet chocolate curls
Directions
1.
Crust
2.
Preheat oven to 350°F.
3.
Butter and flour 9-inch-diameter spring-form pan with 3-inch-high sides.
4.
Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended.
5.
Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes
6.
Cool while preparing filling. Maintain oven temperature.
7.
Filling
8.
Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth
9.
Remove bowl from over water; cool chocolate until lukewarm but still pourable
10.
Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate
11.
Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour
12.
Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight
13.
Topping
14.
Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly.
15.
Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks.
16.
Chill until topping is set, about 1 hour.
17.
DO AHEAD Can be made 3 days ahead. Cover with foil and keep refrigerated.
18.
Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving. 
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