Where all of Grandmother's favorite recipes are found, just like Grandmother makes them, with a little love.
Preheat the oven to 350F.
Have ready a 10-inch springform pan.
Melt the butter over low heat in a small saucepan.
In a mixing bowl combine the cookie crumbs, sugar and butter. Mix well then transfer to the springform pan. Spread on the bottom and press down with your fingertips.
Place into the preheated oven and bake for 10 minutes.
Remove and place onto a cooling rack to cool completely.
Turn the oven down to 335F.
Place the chocolate either in the top of a double boiler or in a saucepan over very low heat and melt the chocolate.Shut off and set aside.
Place the cream cheese into a large mixing bowl. Using an electric mixer on medium speed, beat the cream cheese until smooth. Add the sugar and beat in.
Beat in the eggs and vanilla.
Beat in the cocoa powder until well incorporated.
Add the melted chocolate, beating in until incorporated.
Transfer the cheesecake batter onto the prepared crust.
Place into the oven that has been turned down to 335F.
Bake for 45-50 minutes.
Remove and place onto a cooling rack.
Once cooled to room temperature, place into the refrigerator to set for at least 6 hours or overnight.
To remove the springform pan, use a sharp knife dipped in hot water to cut around the outside of the cheesecake and loosen from the pan.
Serve with jam sauce of your choice.
TO MAKE THE JAM INTO JAMSAUCE:
You can use any variety of preserves you like but to make enough for 4 servings, measure out about 1/2 cup jam into a small saucepan.
Heat the jam over low to medium heat. Once it starts to soften, add about 1 teaspoon of water to thin it down a little and stir as needed.
Remove from heat and let cool before using over the sliced cheesecake.