Ingredients
- 1 1/2 cups chocolate wafer cookie crumbs
- 4 1/2 tablespoons unsalted butter melted
- 2 cups dark chocolate coarsely chopped
- 24 ounces cream cheese softened to room temperature
- 1 1/4 cups granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 4 large eggs plus 2 egg yolks at room temperature
- 3/4 cup heavy cream at room temperature
- 1 1/2 teaspoons vanilla extract
- Chocolate ganache for topping, optional
- Whipped cream for garnish, optional
Instructions
- Preheat your oven to 325°F. Grease a 8-inch springform pan and wrap its outside with heavy-duty foil. This will help prevent leaks since the pan will be placed in a water bath.
- In a bowl, mix the chocolate cookie crumbs with the melted butter. Press this mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Remove the pan and allow the crust to cool on a wire rack while keeping the oven on.
- Fill a medium pot 1/3 of the way full with water and bring it to a simmer over medium heat. Set a heatproof bowl on top of the pot (ensuring it does not touch the water). Add the chopped dark chocolate and stir occasionally until it is fully melted. Remove the bowl from the heat and set aside.
- In a food processor or high-powered blender, beat the cream cheese for about 2 minutes until smooth. Add the granulated sugar and cocoa powder; blend until the mixture is creamy. Then, add the eggs, egg yolks, and heavy cream and pulse just until combined. Fold in the melted dark chocolate and vanilla extract using a rubber spatula.
- Scrape the blended filling over the pre-baked crust in the springform pan. Smooth the top with the spatula.
- Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches 1 inch up the sides of the cheesecake pan. Bake for about 70 minutes, or until the center is set but still slightly jiggly.
- Carefully remove the cheesecake from the water bath and set the pan on a wire rack. Run a knife around the pan edges to help prevent cracking. Allow the cheesecake to cool to room temperature, then refrigerate for at least 6 hours until fully chilled.
- If using, pour warm chocolate ganache over the chilled cheesecake and let it set for about 1 hour before slicing and serving. If desired, garnish with whipped cream when serving.