This Chocolate Cheesecake recipe is to die for! It’s rich, decadent and full of chocolate. Topped with a creamy, smooth ganache, this recipe is a keeper!
Combine crushed cookies and melted butter - mix well. Press crumb mixture onto the bottom of the prepared pan. Bake the crust for 8-10 mins. Remove from the oven let cool.
Melt the chocolate in a bowl & let cool. In a stand mixer, beat cream cheese & sugar until smooth, then mix in cocoa powder & coffee granules.
Add the eggs one at a time, mixing on low speed. Don’t overbeat! Add the melted chocolate and continue to mix on low to just combine.
Pour the filling over the crust and smooth the top. Wrap the outside of the pan in a double layer of foil, covering the underside & extending all the way to the top.
Set wrapped pan in a large roasting pan, and pour hot water into the roasting pan—to a depth of 2 inches or about halfway up the sides of the cheesecake.
Bake for 60 mins. Turn off the heat & leave in the oven with the door closed for 20 mins. Crack open the oven & leave the cheesecake in the oven for another 20 mins!
Whisk together the ganache. Cool & pour over the cheesecake. When the ganache is set & cooled, run a knife around the sides & remove the springform pan sides.