270 g Chocolate Wafer Biscuits
6 tablespoons Unsalted Butter – melted
Four 240 g bars Cream Cheese – at room temperature
1+1/2 cups Sugar
1/2 teaspoon Salt
4 large Eggs
1 cup Sour Cream
240 g (8 oz) Semi-sweet Chocolate – melted
For Chocolate Ganache Topping:
1/2 cup Heavy Cream
120 g (4 oz) Semi-sweet Chocolate – chopped
Preheat oven to 170°C. (325°F.).
Assemble 23 cm spring-form pan with the raised side of the bottom facing down.
In a food processor and pulse cookies until finely ground.
Add butter and pulse to moisten.
Transfer to prepared pan and press crumbs firmly and evenly into the bottom.
Place pan on a rimmed baking sheet.
Bake 10 minutes.
Wipe out bowl and blade of food processor.
Add cream cheese, sugar, and salt.
Blend until smooth.
With mixer running, add eggs, then sour cream, and finally chocolate.
Blend filling until smooth, scraping down sides of bowl as needed.
Wrap bottom half of spring-form pan in foil.
Pour in filling.
Place in a roasting pan.
Place roasting pan in oven.
Pour in boiling water to come halfway up side of spring-form pan.
Bake just until set – 1 hour.
Turn oven off and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
Run a thin knife around the edge of the pan (this helps prevent cracking too).
Leave in pan and cool completely on wire rack.
Cover loosely and refrigerate at least 6 hours or up to overnight.
Prepare Chocolate Ganache:
Bring cream to a boil, and then pour that over chopped chocolate.
Mix and allow to slightly cool.
Spread ganache in centre of cheesecake and let set before serving.