- Prep: 30 min. Bake: 55 min. + chilling
- Yield: 16 Servings
Ingredients
- 1 cup chocolate graham cracker crumbs (about 5 whole crackers)
- 1 tablespoon sugar
- 1/4 cup butter, melted
- FILLING:
- 4 packages (8 ounces each) cream cheese, softened
- 1-1/3 cups sugar
- 1 package (10 ounces) 60% cacao bittersweet chocolate baking chips, melted and cooled
- 1/4 cup baking cocoa
- 4 eggs, lightly beaten
- GANACHE:
- 2/3 cup (4 ounces) 60% cacao bittersweet chocolate baking chips
- 1/2 cup heavy whipping cream
- 1 tablespoon sugar
Method
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate and cocoa. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
- Bake at 325° for 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
- For ganache, place chocolate in a small bowl. In a small saucepan, bring cream and sugar just to a boil. Pour over chocolate; whisk until smooth. Cool to reach a spreading consistency, stirring occasionally.
- Remove rim from pan. Spread ganache over cheesecake to within 1-in. of edge. Refrigerate for 1 hour or until set. Yield: 16 servings.
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