1 1/2 cups chocolate cookie crumbs 3 Tbsps. butter, melted
3 pkgs. (8 ounces each) cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
3 eggs
1/2 lb. chocolate, melted
1 cup heavy cream
2 Tbsps. butter
2 Tbsps. granulated sugar
12 ounces semisweet chocolate, broken into small pieces (or
semisweet chocolate bits)
Heat oven to 350F. Mix crumbs and butter and press onto bottom of
9-inch springform pan. Bake for 10 minutes. Beat cream cheese,
sugar, and vanilla until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in melted chocolate and
pour over crust. Bake 40 minutes, turn off oven and let cake cool
inside the oven as it cools down.
Loosen cake from rim of pan and cool completely. Chill for at
least 4 hours. Remove rim. Heat heavy cream, butter, and sugar in
a heavy saucepan over medium-high heat. Stir to dissolve sugar
crystals and then bring to a boil. Put chocolate pieces into a
stainless steel bowl and pour boiling cream mixture over it and
let stand for a few minutes. Stir until smooth and cool. Cover the
sides and top of cheesecake with the ganache, smooth, and chill at
least 2 hours to set.