Triple Chocolate Cheesecake

Directions

1. Begin by preheating your oven to 325°F (163°C). This step sets the stage for a tremendous baking experience, ensuring even heat for your cheesecake.

2. In a medium bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan, creating a firm and even layer. Bake the crust in the preheated oven for 8–10 minutes. Once done, take the pan out and let it cool completely on a wire rack.

3. While the crust is cooling, you can prepare the filling. In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy, about 2-3 minutes. Then, add in the sour cream, cocoa powder, and vanilla extract. Mix well until all ingredients are fully combined and the batter is smooth and thick.

4. Next, add the eggs one at a time, beating well after each addition. This step is crucial, as it helps to incorporate air into the batter. Once all eggs are added, gently stir in the heavy cream and melted chocolate chips until just combined. The batter should have a tremendous chocolate aroma at this point.

5. Carefully pour the cheesecake filling over the cooled crust in the springform pan. Bake the cheesecake in the oven for 50–60 minutes, or until the center is slightly jiggly but set. Resist the urge to open the oven door too soon, as sudden temperature changes could affect the cheesecake.

6. Once baked, turn off the oven but leave the cheesecake inside, crack the door open slightly to allow the cheesecake to cool gradually. Let it sit for about 1 hour, then remove it from the oven and let it cool completely at room temperature. After it has cooled, refrigerate the cheesecake for at least 4 hours, or overnight for the best results.

7. While the cheesecake is chilling, you can prepare the ganache topping. In a small saucepan, heat 1/2 cup of heavy cream over medium heat until it just reaches a simmer. Remove it from the heat and pour it over the chopped semi-sweet chocolate in a bowl. Allow it to sit for 1–2 minutes before stirring until the mixture is smooth and glossy. Let it cool slightly before using.

8. Once the cheesecake has fully chilled, pour the ganache over the top, ensuring it covers the entire surface. Place the cheesecake back in the refrigerator for at least one hour to allow the ganache to set.

9. Serve your tremendous Triple Chocolate Cheesecake slightly chilled, adorned with chocolate curls, a dollop of whipped cream, or a handful of fresh berries. This delightful dessert can be stored in the refrigerator for up to 3 days if it lasts that long!

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