- Prep time
- 15-20 minutes
- Cook time
- 60 minutes, plus overnight to chill
- Serves 12
- 1½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ¼ cup butter
- ¼ cup semi-sweet chocolate chips
- ¼ cup heavy cream
- 3, 8 oz. packages cream cheese
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa
- 3 eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon vanilla extract
Preheat oven to 350ºF.
In a small bowl, combine graham cracker crumbs with sugar. Mix in melted butter. Press in bottom of 9-inch springform pan. Bake 10 minutes, then cool on wire rack.
Lower oven temperature to 325ºF.
In a saucepan, melt chocolate chips over low heat; stir until smooth. Remove from heat and mix in cream very well; set aside. In mixing bowl, beat cream cheese with sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until combined. Mix in vanilla and reserved chocolate mixture until just blended. Pour 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.
Make topping just before cheesecake is finished baking. Melt chocolate chips in saucepan over low heat, stirring until smooth. Remove from heat; stir in cream and vanilla, mix well. Gently spread over cheesecake. Refrigerate overnight to allow cheesecake to set completely.
Carefully run a thin knife around the edge of the pan to loosen cake from its side; remove metal ring carefully. Cut into 12 slices and serve!
Garnish with Chef Kyle's Cappuccino Sauce. Pair this lucious and rich cheesecake with a small glass of Banyuls or Tawny Port.