Ingredients
360 g chocolate cookie crumbs
60 g butter, melted
30 g white sugar
60 g semisweet chocolate chips
60 ml heavy whipping cream
3 (8 oz) packages cream cheese, softened
200 g white sugar
80 g unsweetened cocoa powder
3 eggs
5 ml vanilla extract
270 g semisweet chocolate chips
60 ml heavy whipping cream
5 ml vanilla extract
Directions
Step 1
Preheat the oven to 175°C (350°F) and lightly grease a 9-inch springform pan.
Step 2
For the crust, combine the chocolate cookie crumbs, melted butter, and white sugar in a small bowl. Press the mixture onto the bottom and 1 1/2 inches up the sides of the prepared pan. Bake for 10 minutes, then allow to cool. Reduce the oven temperature to 165°C (325°F).
Step 3
To make the filling, heat the whipping cream and chocolate chips in a small saucepan, stirring constantly until melted. Remove from heat and set aside.
Step 4
In a large bowl, beat the cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in the vanilla and the melted chocolate-cream mixture. Pour the filling over the crust.
Step 5
Bake the cheesecake until the edges are puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 to 50 minutes. Run a knife around the edges of the pan, set it on a wire rack, and allow the cheesecake to cool at room temperature.
Step 6
For the chocolate topping, place the chocolate chips in a medium bowl. Heat the whipping cream and vanilla in a small saucepan, stirring continuously, until just before boiling. Pour the hot cream over the chocolate chips and stir until smooth. Spread over the baked cheesecake and refrigerate for at least 4 hours or overnight.