Deep Dark Chocolate Cheesecake

In the '80s and early '90s, chocolate cheesecake was at the top of our
list.
The simple ingredients in this rich, dense version let a good boutique
chocolate shine.

Crust

24 chocolate wafer cookies (from one 9-ounce package)
1 tablespoon sugar
1/4 cup (1/2 stick) butter, melted

Filling

1 9.7-ounce bar Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups 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,* chopped
1 tablespoon sugar

Bittersweet chocolate curls

*If unavailable, substitute another high-quality bittersweet chocolate.

For crust:

Preheat oven to 350 F. 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.

Makes 12 servings.

Bon Appetit


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