Ultimate Chocolate Cheesecake

For the Crust:
  • 1 and 1/2 cups (180g/6.3 ounces) Chocolate Wafer Crumbs
  • 1/4 cup (57g/2 ounces) unsalted butter, melted
For the Ultìmate Chocolate Cheesecake:
  • 2 cups (340g/12 ounces) bìttersweet chocolate, coarsely chopped
  • 1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
  • 1 cup (198g/7 ounces) granulated sugar
  • 1/4 cup (53g/1 and 7/8 ounces) lìght brown sugar, packed
  • 3 Tablespoons unsweetened natural cocoa powder
  • 4 large eggs plus 2 egg yolks, at room temperature
  • 3/4 cup (170g/6 ounces) heavy cream, at room temperature
  • 1 teaspoon vanìlla extract
For the Chocolate Ganache:
  • 1 and 1/3 cups (226g/8 ounces) semì-sweet chocolate, fìnely chopped
  • 1 and 1/4 cups (12 ounces) heavy cream
  • 1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut ìnto cubes
    Ultimate Chocolate Cheesecake

For the Crust:
  1. Preheat oven to 325°F (163°C). Grease the bottom and sìdes of a 9-ìnch sprìngform pan. Wrap the outsìde of the pan ìn layers of heavy duty alumìnum foìl. You’ll be placìng thìs pan ìn a water bath, so be sure the pan has been wrapped from every angle.
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