Death by Chocolate Cheesecake (Print Version)

# Ingredients:

→ For the crust

01 - 15 (225 grams) full-size chocolate graham crackers
02 - 6 tablespoons (85 grams) unsalted butter, melted

→ For the filling

03 - 8 ounces (227 grams) semisweet chocolate, chopped
04 - 24 ounces (680 grams) full-fat cream cheese, softened to room temperature
05 - 1 cup (200 grams) granulated sugar
06 - 1/4 cup heavy cream
07 - 1/4 cup (21 grams) unsweetened cocoa powder, sifted
08 - 4 large eggs, at room temperature

→ For the topping

09 - 1 cup (170 grams) semisweet chocolate chips
10 - 1/2 cup heavy cream

# Instructions:

01 - Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until you have 1 cup of finely ground crumbs. Add the melted butter and pulse until moistened. Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes or until fragrant. Let cool slightly and maintain oven temperature.
02 - In a microwave-safe bowl, microwave the chopped chocolate in 30-second bursts, stirring between bursts, until melted and smooth. Let cool. In the bowl of an electric mixer, beat cream cheese until smooth, about 1 minute. Add sugar, cream, and cocoa powder; beat until well combined, scraping the sides of the bowl as needed. Add eggs, one at a time, beating just until smooth. Mix in the melted chocolate carefully to avoid overbeating.
03 - Pour the batter into the prepared crust. Place the springform pan on a rimmed baking sheet and bake for 50 minutes or until the top looks slightly dry and the center remains slightly wobbly, or until an instant-read thermometer inserted at the center reads 150°F. Turn off the oven, crack the oven door, and allow the cheesecake to cool for 10 minutes. Transfer to a wire rack and cool to room temperature. Refrigerate until completely chilled, at least 4 hours.
04 - Place chocolate chips in a heatproof bowl. In a small saucepan, heat the cream until just simmering. Pour the hot cream over the chocolate and let sit for 3 minutes. Stir until smooth and melted. Allow to cool and thicken slightly, if necessary. Pour the ganache over the chilled cheesecake.
05 - Release the cheesecake from the springform pan onto a serving plate. Store in the fridge for up to 2 days. Note that the crust will soften over time.

# Notes:

01 - Refrigerate the cheesecake overnight for best results and to ensure the flavors develop fully.

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