Tata's Dark Chocolate Cheesecake

Dark Chocolate Cheesecake 

with Dark Chocolate Ganache Topping

 So my little bro requested this cheesecake for his college graduation party (Congrats Tommy!!).  This is a decadent succulent chocolate cheesecake! The cheesecake itself has almost a pound of melted dark chocolate in it and then there is the sinfully delicious dark chocolate ganache topping!  I also provided directions on how to make this dessert Gluten-free. Enjoy!

Ingredients for Cheesecake:
10 oz dark chocolate chips (6oz of chocolate chips= 1cup)
4 (8oz) packages of cream cheese (at room temperature)
1 1/3 cup sugar
1/3 cup dark cocoa powder
4 large eggs

Ingredients for Chocolate Crust:**
9 oz of Chocolate Graham Crackers or of Oreos (with the filling removed)*
1 TBS sugar
1/4 cup melted butter

*Using chocolate graham crackers is a lot less expensive than using Oreos and less time consuming as you have to remove the cream filling from all the Oreos.

**It is easy to make this dessert GLUTEN-FREE just simply substitute the chocolate graham crackers for gluten free ones or for gluten free chocolate cookies.

Ingredients for Ganache Topping:

3/4 cup whipping cream
6 oz dark or semi-sweet chocolate chips
1 TBS sugar

Optional: Dark chocolate curls for decorating.  Using a potato peeler shave off curls from a block of dark chocolate.  Make sure the ganache topping is completely chilled before you add curls.

Directions:
Start with the crust.  Preheat oven to 350 degrees F.  Butter a 9-inch spring-form pan with 3 inch high sides.  Make sure you butter the sides too.

Blend cookies or graham crackers in a food processor until finely grounded.  Blend in sugar.

 Add melted butter and process until blended.  

Press the crumbs evenly onto the bottom of the prepared pan (not up the sides).  Bake only 5 minutes until it is just set.  Cool while you prepare the filling.  Leave the oven on at 350 degrees F.

To make the filling:
Put chocolate chips in a glass or metal bowl and set over a saucepan of simmering water just until melted and smooth.

Remove bowl from the heat and cool chocolate until lukewarm but still pour-able.  Blend cream cheese, sugar, and cocoa powder in processor until smooth.

Blend in eggs one at a time.  Mixing well after each egg.

Mix in lukewarm chocolate.

Pour filling over crust; smooth top.

Bake at 450 for 10 minutes.  Then lower the heat to 250 and bake for 35 minutes.  Bake until center is just set and appears dry.  Cool 5 minutes.

Then run a knife along the sides to loosen.  Chill overnight in fridge.

The next day remove your chilled cheesecake from the fridge and prepare the ganache topping.

For topping: Put whipping cream, chocolate and sugar in a small sauce pan over low heat until smooth.  Cool slightly.  Pour over the center of the cheesecake, spreading to the edges of the cheesecake-let it run down the edges for decoration.  Chill until the topping is set, about 1 hour.

Release pan sides.  Top with chocolate shavings/curls.

Enjoy!! 

Love, Tata