Deep Dark Chocolate Cheesecake - cooking recipe

Ingredients

Crust
24 chocolate wafer cookies (from one 9-ounce package)
1 tablespoon sugar
1/4 cup butter, melted
Filling
9 2/3 ounces bar scharffen berger 70% cocoa bittersweet chocolate
4 (8 ounce) packages cream cheese, room temperature
1 1/4 cups sugar, plus
2 tablespoons sugar
1/4 cup unsweetened cocoa powder (preferably Scharffen Berger)
4 large eggs
Topping
3/4 cup whipping cream
6 ounces scharffen berger 70% cocoa bittersweet chocolate
1 tablespoon sugar
bittersweet chocolate curls

Preparation

For crust:
Preheat oven to 350\u00b0F
Butter 9-inch-diameter springform pan with 3-inch-high sides.
Blend cookies in processor until finely ground; blend in sugar.
Add melted butter and process until well blended.
Press crumbs evenly onto bottom (not sides) of prepared pan.
Bake just until set, about 5 minutes.
Cool while preparing filling.
Maintain oven temperature.
For filling:
Stir chopped chocolate in metal bowl set over 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; smooth top.
Bake until center is just set and just appears dry, about 1 hour.
Cool 5 minutes.
Run knife around sides of cake to loosen. Chill overnight.
For topping:
Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth.
Cool slightly.
Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks.
Chill until topping is set, about 1 hour.
Do ahead: Can be made 3 days ahead.
Cover with foil and keep refrigerated.
Release pan sides.
Transfer cheesecake to platter.
Top with chocolate curls.
Let stand 2 hours at room temperature before serving.
***Cook time does not include chilling overnight and the 2 hours cheesecake needs to sit at room temperature before serving.