Instructions

Making the Crust

1. Combine chocolate cookie crumbs with melted butter. Press into the bottom of a greased springform pan.

2. Preheat oven to 350°F.

3. While the oven is pre-heating, bake the crust for 6 minutes to set, then remove from oven to cool.

Making the Cheesecake Filling

1. Melt the chocolate in the microwave in 20 second intervals, stirring in-between. When melted, set aside to cool.

2. Cream together the sugar and cream cheese until smooth in texture.

3. Once melted chocolate is cooled, fold into cream cheese mixture.

4. Add in the eggs and vanilla, and fully combine.

5. Fold in the cocoa powder until completely combined.

6. Pour the cheesecake filling over the crust and lightly shake the pan to even out the batter.

7. Bake the cheesecake until the center is set and a toothpick comes out clean, roughly 50 to 60 minutes.

8. Cool on a rack for 5 minutes, then run a knife around the edges of the cheesecake to separate it from the pan (if needed).

9. Set the cheesecake in the fridge to cool for at least 8 hours.

Making the Chocolate Ganache

1. In a medium-sized sauce pan stir together the chopped chocolate and whipping cream on low heat until fully melted.

2. Remove from heat and leave to cool, about 10 minutes.

3. Pour ganache overtop of the cheesecake, and return to fridge for an additional 30 minutes to set.

4. Sprinkle chocolate curls over the edges of the cheesecake before serving.

Have you tried this recipe? Leave a review below or tag us on social media at @avalinasrecipes