Ingredients

CRUST

• 24 chocolate wafer cookies

• 1 tablespoon sugar

• 1/4 cup (1/2 stick) butter, melted

FILLING

• 1 9.7-ounce bar 60% bittersweet chocolate, chopped

• 4 (8-ounce) packages cream cheese, room temperature

• 1 1/4 cups plus 2 tablespoons sugar

• 1/4 cup unsweetened cocoa powder

• 4 large eggs

TOPPING

• 3/4 cup whipping cream

• 6 ounces 70% bittersweet Chocolate, chopped

• 1 tablespoon sugar

• Chocolate curls

Preparation

CRUST

  1. Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides.
  2. Blend wafer cookies in a food processor until finely ground; blend in sugar. Add melted butter and process until well blended.
  3. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.

FILLING

  1. Prepare a double boiler: fill a medium saucepan about 1/3 full with water and bring to a boil. Set a smaller saucepan inside. Add chopped chocolate in the small saucepan and stir until melted and smooth.
  2. Remove bowl from water; cool chocolate until lukewarm but still pourable.
  3. Blend cream cheese, sugar, and cocoa powder in a food processor until smooth.
  4. Blend in eggs 1 at a time. Mix in lukewarm chocolate.
  5. Pour filling over crust; smooth top.
  6. 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

  1. 
Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks.
  2. Chill until topping is set, about 1 hour. Do ahead: Can be made 3 days ahead. Cover with foil and keep refrigerated.

ASSEMBLY

  1. Release pan sides from cheesecake. Transfer cheesecake to a platter. Top with chocolate curls.
  2. Let stand 2 hours at room temperature before serving.