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Chocolate Lovers' Cheesecake

Source of Recipe

Mary Ellen


List of Ingredients

Crust
2 1/2 cups chocolate cookie crumbs (chocolate grahams or Oreos)
3 tablespoons dark brown sugar
6 tablespoons unsalted butter, melted
Filling
12 ounces semisweet chocolate chips (or 11 1/2-ounce bag Ghirardelli double chocolate chips)
11/3 cups heavy whipping cream
32 ounces cream cheese, softened (not the fat free variety)
2/3 cup dark brown sugar
3 large eggs
2 teaspoons vanilla extract
Candy hearts, whipped cream for garnish, optional



Recipe

Preheat oven to 275 degrees. Lightly grease bottom of 9-inch round or heart-shaped springform pan or line bottom with parchment paper cut to size.
For the crust: In medium mixing bowl combine cookie crumbs and 3 tablespoons dark brown sugar. Stir until sugar is evenly distributed. Pour 6 tablespoons melted butter onto crumbs and using your fingers, lightly mix until crumbs are moistened. Turn crumbs into prepared pan and press firmly into bottom and 2 1/2 inches up sides of pan. Use palms of hand with gentle pressure to create cookie crust sides. Refrigerate while preparing cheesecake batter.
For the filling: Make the ganache by pouring chocolate chips into medium heat proof mixing bowl. In medium saucepan, heat heavy cream and 1/4 cup unsalted butter just until boiling. Quickly pour hot cream mixture onto chocolate chips and whisk or stir until smooth. Scrape bottom on bowl and be sure all chocolate has melted. Set aside at room temperature to cool while preparing the rest of the batter.
In a large bowl with mixer on medium speed, beat cream cheese until smooth. Add 2/3 cup dark brown sugar and mix well, scraping bottom of bowl often. Add eggs, one at a time, beating 30 seconds after each addition. Mix in vanilla extract and scrape bowl well.
Once batter is smooth and free of lumps, slowly add chocolate ganache. Mix on low speed, just until combined and smooth. Pour into cooled crust and smooth top with back of spoon or spatula. If desired, lightly sprinkle the outside edge of cheesecake with chocolate cookie crumbs, about 1/2 inch wide.
Place cheesecake on cookie sheet and bake on top oven rack for 50 minutes. Turn off oven; keep door closed and leave cheesecake in oven for 30 minutes. Remove from oven and rest at room temperature for 1 hour. Lightly cover and chill for 24 hours before serving.
Garnish with small chocolate candy hearts or lightly whipped cream, if desired.