Ingredients Jump to Instructions ↓

  1. 1 1/2 c Chocolate cookie crumbs

  2. 3 tb Butter; melted

  3. 24 oz Cream cheese; softened

  4. 1/2 c Sugar

  5. 1 ts Vanilla

  6. 3 Eggs

  7. 1/2 lb Chocolate; melted

  8. 1 c Heavy cream

  9. 2 tb Butter

  10. 2 tb Granulated sugar

  11. 12 oz Semisweet chocolate

  12. 350F. Mix crumbs and butter and press onto bottom of 9-inch springform pan. Bake for 10 minutes. Beat cream cheese, sugar, and vanilla until well blended. Add eggs, one at a time, mixing well after each addition. Blend in melted chocolate and pour over crust. Bake

  13. 40 minutes, turn off oven and let cake cool inside the oven as it cools down. Loosen cake from rim of pan and cool completely. Chill for at least

  14. 4 hours. Remove rim. Heat heavy cream, butter, and sugar in a heavy saucepan over medium-high heat. Stir to dissolve sugar crystals and then bring to a boil. Put chocolate pieces into a stainless steel bowl and pour boiling cream mixture over it and let stand for a few minutes. Stir until smooth and cool. Cover the sides and top of cheesecake with the ganache, smooth, and chill at least

  15. 2 hours to set. --


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