24 chocolate wafer cookies (from 9oz pkg)
1 Tbsp sugar
¼ cup butter, melted
1 9.7oz bar 70% cocoa bittersweet
4 (8oz) pkgs cream cheese room temp
1 ¼ cups plus 2 Tbsps Sugar
¼ cup unsweetened cocoa powder
4 Large eggs
¾ cup whipping cream (min: 35% milk fat)
6 oz 70% Cocoa bittersweet chocolate, chopped
1 Tbsp Sugar
Crust: Preheat over to 350*F. Butter 9 inch diameter springform pan with 3 inch high sides. Belnd 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 until just set, about 5 minutes. Cool while preparing filling.
Filling: Stir Chopped Chocolate in inmetal 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.
Topping: Stir cream, 6 oz chocolate and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within ½ inch of edge and filling any cracks. Chill until topping is set, about 1 hour. (can be made 3 days ahead)