1 1/2 c Chocolate cookie crumbs
3 tb Butter, melted
3 pk (8 ounces each) cream
-cheese, softened
1/2 c Sugar
1 ts Vanilla
3 Eggs
1/2 lb Chocolate, melted
1 c Heavy cream
2 Tbsps butter
2 Tbsps granulated sugar
12 oz Semisweet chocolate, broken
-into small pieces (or
-semisweet chocolate bits)
Heat oven to 350F.
Mix crumbs and butter and press onto bottom of 9-inch springform pan. Bake
for 10 minutes.
Beat cream cheese, sugar, and vanilla until well blended. Add eggs, one at
a time, mixing well after each addition. Blend in melted chocolate and
pour over crust.
Bake 40 minutes, turn off oven and let cake cool inside the oven as it
cools down. Loosen cake from rim of pan and cool completely. Chill for at
least 4 hours. Remove rim.
Heat heavy cream, butter, and sugar in a heavy saucepan over medium-high
heat. Stir to dissolve sugar crystals and then bring to a boil. Put
chocolate pieces into a stainless steel bowl and pour boiling cream mixture
over it and let stand for a few minutes. Stir until smooth and cool.
Cover the sides and top of cheesecake with the ganache, smooth, and chill
at least 2 hours to set.
Yields
1 Servings