Prep Time: 10 Mins
Cook Time: 15 Mins
Makes: Makes 6 Servings
9 ounces chocolate cookies ground
2 tablespoons granulated sugar
3 tablespoons melted butter
4 8 oz. packages cream cheese room temperature
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1/4 cup Ghirardelli cocoa powder
9 ounces Hershey’s Special Dark Chocolate Bar
1 cup heavy whipping cream
8 ounces bittersweet 70% cocoa powder
2 tablespoons sugar
With a fork, mix cookie crumbs and 2 tablespoons sugar together. Add melted butter and blend well. In an un-greased 10×2 inch spring form pan, spread cookie crumb mixture on bottom. Cook 10 minutes at 350 degrees. Transfer to rack and cool completely.
With a mixer or food processor, beat cream cheese with 1 1/2 cups sugar. Add eggs and vanilla, beating until smooth. Incorporate 1/4 cup cocoa powder until blended. In a microwave safe bowl, melt Hershey chocolate bar on high for one minute. Remove and stir. Continue to heat in 30-second intervals, stirring each time, until totally melted. Add to cheesecake mixture and continue to beat on low for two minutes.
Pour cheesecake batter onto prepared crust and bake 45-50 minutes at 335 degrees F. Remove from oven, cool and then place in freezer. After freezing overnight, dip cake pan in hot water to loosen sides of pan and remove cake.
Place cake on serving tray and prepare topping.
In microwave safe bowl, mix whipping cream, 8 ounces cocoa and 2 tablespoons sugar. Heat for one minute. Remove and stir. Microwave and stir in 30-second intervals until well blended and smooth. Pour over frozen cheesecake. Refrigerate until ready to serve. Top with chocolate curls for garnish if desired.