One of the best chocolate cheesecakes I've ever eaten... delicious, decadent, and decorative (not to mention EASY!). This recipe comes from my favorite magazine ever, which has never let me down, Cuisine at Home.
2 sleeves chocolate graham crackers, 18 crackers
1 T. sugar
Pinch of table salt
1 stick unsalted butter, melted (8 T.)
12 oz. bittersweet chocolate, chopped
2 T. unsalted butter
2 t. instant espresso powder
1 lb. cream cheese, softened
1 c. sugar
1 c. heavy cream, whipped
2 t. vanilla extract
1/2 c. heavy cream
4 oz. semisweet chocolate chips (3/4 c.)
Preheat oven to 325.
For the crust, process graham crackers, sugar and salt in a food processor until fine. Drizzle in melted butter and process until combined. Press crumbs into bottom and up sides of a 9 in. springform pan. Bake crust 10 minutes; set aside.
For the cheesecake, melt chocolate with 2 T. butter and espresso powder in a double boiler; set aside to cool slightly.
Beat cream cheese and sugar in a stand mixer until smooth, scraping sides of bowl as needed. Add eggs, one at a time, mixing well after each addition. Add melted chocolate mixture to batter and beat until combined.
Fold whipped cream and vanilla into batter, then pour into crust; bake until edges are set but center is still jiggly, 40-45 min. Turn oven off; leave cheesecake in oven with door closed 30 minutes.
Remove cheesecake from oven. Cool completely; cover and chill at least 4 hrs, or overnight.
For the ganache, heat 1/2 c. cream in a microwave safe bowl on high until boiling, 1-2 min. Add chocolate chips and let sit 2 min., then stir until smooth. Cool ganache, 5 minutes. Drizzle cheesecake with ganache (I piped it on using a Ziploc bag with the corner cut off), then top with fresh raspberries and chocolate curls.
To cut cheesecake, remove sides from the pan, then slice with a sharp knife dipped in hot water and wiped dry before each slice.