Ingredients
1-1/2 cups chocolate graham cracker crumbs6 tablespoons sugar6 tablespoons butter, meltedFILLING:4 packages (8 ounces each) cream cheese, softened1-3/4 cups sugar3/4 cup heavy whipping cream4 eggs, lightly beaten6 ounces semisweet chocolate, melted and cooledTOPPING:4 ounces semisweet chocolate, finely chopped1/2 cup heavy whipping cream
Preparation
In a large bowl, combine cracker crumbs, sugar and butter. Press onto the bottom of a greased 10-in. springform pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed just until combined.
Remove 3-1/2 cups to a small bowl; gently stir in melted chocolate. Pour filling over crust. Gently pour remaining filling over chocolate layer. Bake at 325° for 1 to 1-1/4 hours or until center is almost set.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Meanwhile, place chopped chocolate in a small bowl.
In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly; gently pour over cheesecake. Cover and chill overnight. Remove sides of pan.
