How to made Chocolate Cheesecake

 

Ingredients

For the base :
300g / 11oz chocolate cookies
150g / 3/4 cup unsalted butter, melted

For the filling:
300g / 11oz chopped chocolate, 60% cocoa solids
900g / 4 cups cream cheese
190g / 1 cup sugar
1 tsp vanilla extract
4 eggs
150ml / 2/3 cup soured cream
1 tbsp cocoa powder

For the topping:
cocoa powder

Method
Prep and cook time : 1h 30 min

1. Heat the ove to 180⁰C (350⁰F / Gas Mark 4). Grease a 23 cm / 9" springform cake tin.
2. For the base: Crush the cookie to crumbs in a food processor, stir in the butter and press the crumb mixture firmly and evenly onto the base and sides of the tin.
3. For the filling: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and set aside to cool slightly.
4. Beat the cream cheese until smooth, then beat in the sugar and vanilla. Beat in the eggs, one at a time.
5. Mix together the soured cream and cocoa and stir into the cheese mixture. Stir in the chocolate and mix until smooth. Be careful not to overmix or the cheese will split.
6. Pour into the tin and bake for about 1 hour until the filling is just set, but still wobbly in the center. Leave to cool complerely in the tin. Chill until ready to serve.
7. Remove the cake from the tin and dust thickly with cocoa powder. Decorate with chocolate shaving and leave to set.