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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