Dark Chocolate Cheesecake - East Coast

Name: Dark Chocolate Cheesecake - East Coast
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 12 serving(s)
Ingredients: 24 chocolate wafer cookies, from one 9-ounce package; 1 tablespoon sugar; 1/4 cup butter, melted, 1/2 stick; 9 2/3 ounces bar scharffen berger 70% cocoa bittersweet chocolate, chopped; 4 (8 ounce) packages cream cheese, room temperature; 1 1/4 cups sugar, plus; 2 tablespoons sugar; 1/4 cup unsweetened cocoa powder (preferably Sharffen Berger); 4 large eggs; 3/4 cup whipping cream; 6 ounces scharffen berger 70% cocoa bittersweet chocolate, chopped; 1 tablespoon sugar; bittersweet chocolate, curls

Submitted by Mrs Goodall

"Got this fabulous recipe from Gourmet's 50th Anniversary issue. Gourmet recommends Scharffen Berger chocolate, if you can't find, substitute another high-quality bittersweet chocolate, I like Callebat. I usually buy Callebat mini chocolate chips and then I don't have to chop the chocolate. FYI...The cheescake must be chilled overnight. Enjoy!"

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Ready In:: 3hrs
Ingredients:: 13
Serves:: 12

ingredients

CRUST
24 chocolate wafer cookies, from one 9-ounce package
1 tablespoon sugar
¹⁄₄ cup butter, melted, 1/2 stick
FILLING
9 ²⁄₃ ounces bar scharffen berger 70% cocoa bittersweet chocolate, chopped
4 (8 ounce) packages cream cheese, room temperature
1 ¹⁄₄ cups sugar, plus
2 tablespoons sugar
¹⁄₄ cup unsweetened cocoa powder (preferably Sharffen Berger)
4 large eggs
TOPPING
³⁄₄ cup whipping cream
6 ounces scharffen berger 70% cocoa bittersweet chocolate, chopped
1 tablespoon sugar
GARNISH
bittersweet chocolate, curls

directions

FOR CRUST:
Preheat oven to 350 degrees F.
Butter 9 inch diameter springform pan with 3 inch high sides.
Blend cookies in 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.
DO AHEAD: Can be make 3 days ahead. Cover with foil and keep refrigerated.
Release pan sides.
Transfer cheescake to platter.
Top with chocolate curls.
Let stand 2 hours at room temperature before serving.