Deep Dark Chocolate Cheesecake

Most of you following me know that I usually only post recipes here that are delicious and satisfying, yet nutritious and lower calorie.  However I came across this recipe for my parents 40th Anniversary and it's just too delicious to share.  So I'm adding a new category to my recipes called Decadent (aka High Calorie) and this definitely falls under that.


INGREDIENTS:

CRUST:
1 sleeve chocolate graham crackers
1 Tbsp sugar
1/4 cup melted butter

FILLING:
2 3/4 bar Ghiradelli 70% cacao dark chocolate
4 (8oz) packaged 1/3 less fat cream cheese
1 1/4 cup plus 2 Tbsp sugar
1/4 cup unsweetened cocoa powder
4 large eggs

TOPPING:
3/4 cup whipping cream
1 1/4 bar Giradelli 70% cacao dark chocolate
1 Tbsp sugar

*In total you will need 4 - 4oz bars of Ghiradelli dark chocolate.  A different brand may be substituted, but I can't guarantee the same awesomeness you will experience with this.

DIRECTIONS:

FOR CRUST:

1.  Preheat oven to 350°F. 

2.  Butter 9-inch-diameter springform pan with 3-inch-high sides. 

3.  Blend cookies in processor until finely ground; blend in sugar. 

4.  Add melted butter and process until well blended. 

5.  Press crumbs evenly onto bottom (not sides) of prepared pan. 

6.  Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.

FOR FILLING:

1.  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. 

2.  Blend cream cheese, sugar, and cocoa powder in processor until smooth. 

3.  Blend in eggs 1 at a time. 

4.  Mix in lukewarm chocolate. 

5.  Pour filling over crust; smooth top. 

6.  Bake until center is just set and just appears dry, about 1 hour (mine took about 1 hour 15 min). 

7.  Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.

FOR TOPPING:
1.  Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. 

2.  Cool slightly. 

3.  Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. 

4.  Chill until topping is set, about 1 hour. 

5.  Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.

 Makes 12 servings.  If you want the calorie count let me know, but I recommend pure ignorant bliss when devouring this recipe.