Ingredients
1 cup chocolate graham cracker crumbs (about 5 whole crackers)1 tablespoon sugar1/4 cup butter, meltedFILLING:4 packages (8 ounces each) cream cheese, softened1-1/3 cups sugar1 package (10 ounces) 60% cacao bittersweet chocolate baking chips, melted and cooled1/4 cup baking cocoa4 large eggs, lightly beatenGANACHE:2/3 cup (4 ounces) 60% cacao bittersweet chocolate baking chips1/2 cup heavy whipping cream1 tablespoon sugar
Preparation
Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate and cocoa. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
Bake 55-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
For ganache, place chocolate in a small bowl. In a small saucepan, bring cream and sugar just to a boil. Pour over chocolate; whisk until smooth. Cool to reach a spreading consistency, stirring occasionally.
Remove rim from pan. Spread ganache over cheesecake to within 1 in. of edge. Refrigerate 1 hour or until set.
