Ingredients
Crust:
9-ounce package of chocolate cookies (such as chocolate wafers, graham crackers or teddy grahams)
1 tablespoon sugar
6 tablespoons butter, melted
Filling:
10 ounces semisweet or bittersweet chocolate, chopped (use the best quality you can afford)
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder
4 large eggs
Topping:
3/4 cup whipping cream
6 ounces semisweet or bittersweet chocolate, chopped
1 tablespoon sugar
Chocolate curls for garnish
Directions
For crust:
- Preheat the oven to 350F/175C.
- Butter a 9-inch springform pan with 3-inch-high sides (or use a 10-inch springform pan with 2-inch sides).
- Process the chocolate cookies in a food processor (or the old-fashioned way with a bag and a rolling pin) until they are finely ground. Transfer them to a small bowl and mix in the sugar.
- Add the melted butter and mix until well combined.
- Press the crumbs evenly onto the bottom only of the prepared pan.
- Bake just until set, about 5 minutes. Cool while preparing filling.
- Keep the oven heated at 350F/175C.
For filling:
- Melt the 10 ounces of chocolate in the microwave or in a double boiler until melted and smooth. Cool the chocolate until lukewarm but ensure that it is still warm enough to be pourable.
- In a large bowl (or with a stand mixer), blend cream cheese, sugar, and cocoa powder until smooth.
- Blend in eggs one at a time.
- Mix in lukewarm chocolate.
- Pour the cheesecake filling over the crust; smooth the top.
- Bake until the center is just set and just appears dry, about 1 hour.
- Remove the cheesecake from the oven and cool on a wire rack for 10 minutes.
- Run knife around sides of cake to loosen. Let the cheesecake cool to room temperature. Cover lightly with plastic wrap and chill overnight.
For topping:
- One hour before serving (or up to 3 days ahead of time), stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly.
- Pour over the center of the cheesecake, spreading to within 1/2 inch of edge and filling any cracks.
- Chill until the topping is set, about 1 hour.
When ready to serve, release the springform pan sides. Transfer the cheesecake to a platter. Top with chocolate curls. It is preferable to let the cheesecake stand at room temperature for 1-2 hours before serving.
