Chocolate Cheesecake Crust:
1+1/2 cups (150 g) Chocolate Wafer Crumbs (home made or store bought)
1/3 cup (75 g) Butter – melted
340 grams (12 oz) Semi-sweet or Bitter-sweet Chocolate – chopped
680 g (24 oz = 3 x 8 oz packs) full fat Cream Cheese – at room temperature
1 cup (200 g) Granulated White Sugar
3 large Eggs – at room temperature
1+1/2 teaspoons Pure Vanilla Extract
1 cup (220 g) full or reduced fat (light) Sour Cream – at room temperature
115 g (4 oz) Semi-sweet or Bitter sweet Chocolate – finely chopped
1/3 cup (80 ml) Heavy Whipping Cream (cream with a 35-40% butterfat content)
1/2 tablespoon (6 g) Butter – at room temperature
Preheat oven to 180°C (350°F).
Butter a 25 cm (10”) spring-form pan.
Place the spring-form pan on a larger baking sheet (to catch any drips).
In a bowl combine the chocolate wafer crumbs with the melted butter.
Press the crumbs evenly over the bottom of your prepared pan.
Bake for about 5 to 7 minutes or until set.
Remove from oven and place on a wire rack to cool.
Melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water.
Remove from heat and set aside to cool to room temperature.
Then, in the bowl of your electric mixer fitted with the paddle attachment (or with a hand mixer),
beat the cream cheese, on medium low speed, until smooth.
Add the sugar and beat until combined.
Add the eggs, one at a time, beating until incorporated.
Scrape down the sides of the bowl as needed.
Beat in the vanilla extract.
Add the melted chocolate and beat until incorporated.
Finally, fold in the sour cream.
Pour the batter into your pan and smooth the top.
Bake for about 50 to 55 minutes or until firm yet the centre of the cheesecake still looks a little wet and wobbly.
Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake
(helps prevent the surface from cracking as it cools).
Let cool to room temperature and then cover and refrigerate for an hour before covering with the ganache.
Place the chopped chocolate in a heatproof bowl.
Heat the cream and butter in a small saucepan over medium heat (or in the microwave).
Bring just to a boil.
Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes.
Stir until smooth.
Cool slightly and then pour over cheesecake.
With an offset spatula or the back of a spoon, evenly spread the ganache over the top of the cheesecake.
Cover and return to the refrigerator for several hours, preferably overnight.
This cheesecake is quite rich, so cut small slices.
Makes about 14 to 16 servings.
Place the cooled cheesecake (can cut into slices) on a baking sheet and freeze, uncovered, until firm.
Remove the cheesecake from the freezer,
wrap it in heavy duty aluminium foil and place in a freezer bag.
Seal and return to freezer.
Can be frozen for several months.
Thaw in the refrigerator overnight.