Chocolate Cheesecake

Instructions

1. Prepare the crust
   Preheat oven to 350°F (175°C). Mix chocolate cookie crumbs with melted butter until well combined. Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and allow to cool completely.
2. Make the filling
   In a large mixing bowl, beat cream cheese on medium speed until completely smooth, about 4 minutes. Add sugar and continue beating until well incorporated. Add eggs one at a time, beating well after each addition. Mix in melted chocolate and cocoa powder until smooth.
3. Complete the batter
   Fold in sour cream, vanilla extract, and salt until just combined. Be careful not to overmix. Pour the batter into the prepared crust and smooth the top with a spatula.
4. Bake the cheesecake
   Place the springform pan on a baking sheet. Bake at 350°F (175°C) for 15 minutes, then reduce temperature to 300°F (150°C) and continue baking for an additional 50-60 minutes until the center is almost set but still slightly jiggly.
5. Cool properly
   Turn off the oven and leave the door slightly ajar. Let the cheesecake cool in the oven for 1 hour. Remove from oven and run a knife around the edges to loosen. Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
6. Prepare ganache topping
   Place finely chopped dark chocolate in a medium bowl. Heat heavy cream in a small saucepan until it just begins to simmer. Pour hot cream over chocolate and let stand for 2-3 minutes. Stir until smooth and glossy.
7. Finish and serve
   Pour ganache over the chilled cheesecake, spreading evenly. Return to refrigerator for at least 30 minutes to set the ganache. Before serving, let the cheesecake sit at room temperature for about 20 minutes for the best flavor and texture.