If you love chocolate, this chocolate cheesecake recipe has a chocolate wafer crumb crust, is filled with a delicious chocolate cheesecake and is topped with a layer of chocolate ganache. And if that is not enough, you can garnish with chocolate filled chocolates!
Preheat the oven to 350 degrees F.
Use a 9 inch springform pan.
In a mixing bowl, combine the chocolate wafer crumbs, sugar and melted butter together and press into the bottom of the springform pan.
Place into the preheated oven and bake for 8 minutes. Remove and let cool.
Using a double boiler or a heat proof boil in a saucepan of boiling water, melt the chocolate chips and stir until smooth.
In a large mixing bowl, using an electric beater, beat the cream cheese and sugar until creamy smooth.
Beat in the flour.
Beat in the eggs one at a time.
Stir in the vanilla and the melted chocolate.
Pour the filling into the crust and place into the preheated oven.
Bake for 45 minutes or until center is set.
Remove from the oven and place onto a cooling rack.
Once cooled, place into the refrigerator and chill for an hour.
Chop the chocolate into fine pieces and put into a heat proof pot.
In a small pot, bring the heavy cream to a boil over medium to high heat.
Pour the boiling cream over the finely chopped chocolate. Add a pinch of salt.
Leave to sit for 10 minutes and do not stir. Stirring will cool the ganache too quickly and make it grainy.
After 10 minutes, stir with a whisk until the ganache is nice and creamy.
Use a spatula to scrape down the sides to be sure the chocolate is off the bottom of the pot.
The ganache is ready to use.
*Note: To get a good rich flavored ganache choose a good quality dark chocolate.
Take the cooled cheesecake from the refrigerator and spread the ganache on top. If you are using chocolates to garnish, place them on top.
Place the cheesecake back into the refrigerator and let chill for 2 hours more before cutting.