Dark Chocolate Cheesecake - East Coast

Ingredients

CRUST

• 24 chocolate wafer cookies, from one 9-ounce package
• 1 tablespoon sugar
• 1/4 cup butter, melted, 1/2 stick

FILLING

• 9 2/3 ounces bar scharffen berger 70% cocoa bittersweet chocolate, chopped
• 4 (8 ounce) packages cream cheese, room temperature
• 1 1/4 cups sugar, plus
• 2 tablespoons sugar
• 1/4 cup unsweetened cocoa powder (preferably Sharffen Berger)
• 4 large eggs

TOPPING

• 3/4 cup whipping cream
• 6 ounces scharffen berger 70% cocoa bittersweet chocolate, chopped
• 1 tablespoon sugar

GARNISH

• bittersweet chocolate, curls

Directions

1. 1

   FOR CRUST:.

2. 2

   Preheat oven to 350 degrees F.

3. 3

   Butter 9 inch diameter springform pan with 3 inch high sides.

4. 4

   Blend cookies in processor until finely ground; blend in sugar.

5. 5

   Add melted butter and process until well blended.

6. 6

   Press crumbs evenly onto bottom (not sides) of prepared pan.

7. 7

   Bake just until set, about 5 minutes. Cool while preparing filling.

8. 8

   Maintain oven temperature.

9. 9

   FOR FILLING:.

10. 10

    Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth.

11. 11

    Remove bowl from over water; cool chocolate until lukewarm but still pourable.

12. 12

    Blend cream cheese, sugar, and cocoa powder in processor until smooth.

13. 13

    Blend in eggs 1 at a time.

14. 14

    Mix in lukewarm chocolate.

15. 15

    Pour filling over crust; smooth top.

16. 16

    Bake until center is just set and just appears dry, about 1 hour.

17. 17

    Cool 5 minutes.

18. 18

    Run knife around sides of cake to loosen.

19. 19

    Chill overnight.

20. 20

    FOR TOPPING:.

21. 21

    Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth.

22. 22

    Cool slightly.

23. 23

    Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks.

24. 24

    Chill until topping is set, about 1 hour.

25. 25

    DO AHEAD: Can be make 3 days ahead. Cover with foil and keep refrigerated.

26. 26

    Release pan sides.

27. 27

    Transfer cheescake to platter.

28. 28

    Top with chocolate curls.

29. 29

    Let stand 2 hours at room temperature before serving.