Decadent Chocolate Cheesecake
"Note: This cheesecake needs to be chilled overnight so plan ahead! The good news is this cheesecake can be made all the way through the topping, covered and refrigerated for up to 3 days before serving. It is preferable to let the cheesecake stand at room temperature 1-2 hours before serving...."
INGREDIENTS
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9-ounce package of chocolate cookies (such as chocolate wafers, graham crackers or teddy grahams)
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1 tablespoon sugar
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6 tablespoons butter, melted
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10 ounces semisweet or bittersweet chocolate, chopped (use the best quality you can afford – I love the Ghirardelli Bittersweet Chips and I’m not ashamed to admit I buy them in bulk, often, at Sam’s Club)
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4 (8-ounce) packages cream cheese, room temperature
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1 1/4 cups plus 2 tablespoons sugar
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1/4 cup unsweetened cocoa powder
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4 large eggs
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3/4 cup whipping cream
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6 ounces semisweet or bittersweet chocolate, chopped
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1 tablespoon sugar
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Chocolate curls for garnish (I use this method)
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