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To make the crust:
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Preheat oven to 350°F/175°C, grease an 8-inch/20 cm springform pan and set aside.
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Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.
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Press crumb mixture onto the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and set on a wire rack to cool while making the filling.
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To make the filling:
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Melt 200 gr bittersweet chocolate and set aside to cool.
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In a stand mixer mix cream cheese and powder sugar until smooth, mix in cocoa powder.
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Add the eggs one at a time, mixing on low speed, do not overbeat it.
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Add melted chocolate and mix on low speed to combine.
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Pour the filling over the crust and smooth the top.
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Bake the cheesecake until the center is set and the top looks dry 35-40 minutes.
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Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 10 hours, or overnight.
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To make the topping:
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In a microwave safe bowl mix the cream, and chocolate. put the mixture in the microwave and melt in 30-second intervals stirring in between, until completely melted, smooth and shiny.
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Cool and pour over the cheesecake.
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When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.
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You can make this cheesecake can be prepared up to 2-3 days in advance just store covered in the refrigerator.