Double Chocolate Cheese Cake

For the Crust: – 1 1/2 cups chocolate cookie crumb – 1/4 cup granulated sugar – 1/3 cup unsalted butter, melted

For the Filling: – 24 oz cream cheese, softened – 1 cup granulated sugar – 1/4 cup cocoa powder – 3 large egg – 1 teaspoon vanilla extract – 1 cup semisweet chocolate chips, melted

For the Topping: – 1 cup semisweet chocolate chip – 1/2 cup heavy cream

Prepare the Crust: – In a mixing bowl, combine chocolate cookie crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.

Make the Filling: – In a large mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar and cocoa powder, and beat until well combined.

– Add eggs one at a time, beating well after each addition, until the mixture is smooth and creamy. 

semble and Bake: – Pour the chocolate cheesecake filling over the chilled crust, spreading it out evenly.

Bake the Cheesecake: – Preheat your oven to 325°F (160°C). Place the cheesecake in the oven and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.

Cool and Chill: – Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. – Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or until set.

Prepare the Topping: – In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.

– Add the semisweet chocolate chips to the hot cream and let it sit for 1-2 minutes. 

Add the Topping: – Pour the chocolate ganache over the chilled cheesecake, spreading it out evenly with a spatula.

Chill and Serve: – Return the cheesecake to the refrigerator and chill for an additional 30 minutes to allow the ganache to set.

– Once set, slice the double chocolate cheesecake into wedges and serve chilled, indulging in the rich and decadent chocolate goodness with every bite. 


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