Deep Dark Chocolate Cheesecake

[dianncy64]

Deep Dark Chocolate Cheesecake


Crust
24 chocolate wafer cookies(from one 9 oz. pkg.)

1 Tbsp. sugar
1/4 cup (1/2 stick) butter,melted

Filling
10 oz. dark chocolate(bittersweet), chopped

4 pkg. (8 oz. each) cream cheese, room temperature

1 1/4 cups plus 2 tablespoons sugar

1/4 cup unsweetened cocoa powder

4 large eggs

Topping

3/4 cup whipping cream

6 oz. dark chocolate(bittersweet), chopped

1 Tbsp. sugar

Directions

For crust:

Preheat oven to 350° F.

Butter 9-inch-diameter spring form pan with 3-inch-high sides.

Chop cookies in food processor until finely ground; blend in sugar.

Add melted butter and process until well blended.

Press crumbs evenly onto bottom (not sides) of prepared pan.

Bake just until set, about 5 minutes.

Cool while preparing filling.

Maintain oven temperature.

For filling:

Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth.

Remove bowl from over water; cool chocolate until lukewarm but still pourable.

Blend cream cheese, sugar,and cocoa powder in processor until smooth. Blend in eggs, 1 at a time.

Mix in lukewarm chocolate.

Pour filling over crust; smooth top.

Bake until center is just set and just appears dry, about 1 hour.

Cool 5 minutes.

Run knife around sides of cake to loosen.

Chill overnight.

For topping:

Stir cream, 6 ounces chocolate and sugar in heavy medium saucepan over low heat until smooth.

Cool slightly.

Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks.

Chill until topping is set, about 1 hour.

To serve:

Release pan sides.

Transfer cheesecake to platter.

Top with chocolate curls.

Let stand 2 hours at room temperature before serving.