Chocoholics Cheesecake

A Chocoholics dream cheesecake

Ingredients: (12 16 Servings)

Crust 9 ounces chocolate wafer cookies (or you can purchase chocolate crumbs) 1 tablespoon sugar 1/4 cup (1/2 stick) butter, melted Filling 10 ounces 70% bittersweet chocolate, chopped 4 (8 ounce) packages cream cheese at room temperature 1 1/4 cups plus 2 tablespoons sugar 1/4 cup unsweetened cocoa powder 4 large eggs Ganache Topping 3/4 cup whipping cream 6 ounces 70% bittersweet chocolate, chopped 1 tablespoon sugar

Directions:
For the crust Heat the oven to 3500. Butter a 9" diameter springform pan with 3" sides. Blend cookies in a processor until finely ground blend in sugar. Add melted butter & process until well blended. Press crumbs evenly onto the bottom (not sides) of the prepared pan. Bake until just set, about 5 minutes. Cool while preparing filling. Maintain oven temperature. For the filling Stir chopped chocolate in a metal bowl set over a 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 and smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run a sharp knife around the sides of the cake to loosen. When cooled to room temperature, cover and chill overnight. For the topping Stir cream, chocolate and sugar in a heavy medium saucepan over low heat until smooth. Cool until the ganache is fairly thick but still pourable. Pour over the center of the cheesecake, spreading to within 1/2 inch of the edge and filling any cracks. Chill until topping is set, about 1 hour. Cover with foil and keep refrigerated for up to 3 days. To serve, release pan sides & transfer cheesecake to platter. Let stand at room temperature for 2 hours before serving.