Pair this rich, luscious cheesecake with a small glass of Banyuls or tawny port.

Preparation

Preheat oven to 350°F.

To make the crust, combine graham cracker crumbs and sugar in a small bowl, then mix in the melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake 10 minutes, then let cool on a wire rack.

Lower oven temperature to 325°F.

To make the filling, melt chocolate chips in a saucepan over low heat and stir until smooth. Remove from heat and mix in cream, then set aside. In a mixing bowl, beat cream cheese with sugar until smooth. Add cocoa and beat well. Add eggs, 1 at a time, and beat on low until combined. Mix in vanilla and reserved chocolate mixture until just blended.

Pour cheesecake filling over crust. Gently tap springform pan on countertop to bring any bubbles to the top. Bake for 45–50 minutes, or until center is almost set. Remove from oven and chill 1 hour before topping.

To make the topping, melt chocolate chips in a saucepan over low heat, stirring until smooth. Remove from heat, then stir in cream and vanilla and mix well with a whisk. Gently spread or pipe topping over the cheesecake. Refrigerate overnight to allow cheesecake to set completely.

When ready to serve, carefully run a thin knife around the edge of the pan to loosen cheesecake from its side, then carefully remove the metal band. Cut into slices with a clean knife run under hot water.