Provided by VegasBartender
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inch square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chocolate and cocoa. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. Bake 55 to 60 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream and sugar just to a boil. Pour over chocolate; whisk until smooth. Cool to reach a spreading consistency, stirring occasionally. Remove rim from pan. Spread ganache over cheesecake to within 1-inch of edge. Refrigerate 1 hour or until set.
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