Deep Chocolate Cheesecake

Yield : 12 Servings

Ingredients:

Crust:

24 Chocolatee wafer cookies ( 9 oz pkg.)

1 T . sugar

1/4 C ( 1/2 stick ) butter - melted.

Filling:

1 9.7 oz. bitter sweet chocolate bar ( 70% cocoa) chopped - best quality you can buy !

4 (8 oz.) pkgs. cream cheese, room temperature

1 1/4 C. + 2 T. sugar

1/4 C. cocoa powder - best quality you can buy !
4 Large Eggs

Topping:

3/4 C. whipping cream

6 oz. bittersweet chocolate , ( 70 % cocoa) chopped - best quality you can buy !

1 T. sugar

* Chocolate Curls - Optional ( LOL)

Preparation:

For Crust:

Preheat oven to 350 degrees.

Butter a 9 inch springform pan with 3 inch high sides.Blend the cookies in a food processor until finely ground then blend in sugar and mix. Add the melted butter and mix until well blended . Press crumbs evenly onto the BOTTOM ONLY of the prepared pan. Bake until just set , aprox 5 minutes. Cool while preparing the filling maintaining the oven temperature.

For Filling:

Stir the chopped chocolate in a metal bowl over simmering water until melted and smooth. Remove bowl from over the water and cool the chocolate until lukewarm but STILL pourable. Blend cream cheese , sugar and cocoa powder in a food processor until smooth. Add eggs in 1 at a time , Mix in the lukewarm chocolate . Pour filling over the crust and smooth the top as needed. Bake until the center is just ser and just appears dry , about 1 hour. Cool for 5 minutes and run a knife along the sides to loosen. Chill overnight.

For Topping:

Stir the whipping cream , 6 oz. chocolate and sugar in a heavy pan over low heat un til smooth. Cool slightly . Pour over the center of the cheesecake spreading to within 1/2 inch of the edge, filling any cracks. Chill until the topping is set for 1 hour.

Can be made 3 days ahead...cover with foil and keep refridgerated.

To serve:

Release the pan sides and transfer to a platter . Garnish with chocolate curls. Let stand for 2 hours at room temperature before serving.

NOTE:

Both SU and I are challenged bu the cracks that always appear in cheesecakes, we have tried water bath and no water bath...the cheese cake will do as it wants. I like this recipe if for no other reason than that it knows there will be cracks and basically gives you a free " get over it " pass.

I want this !

I WANT THIS NOW WITH A GLASS OF GOOD RED WINE. !

I have to lay my head down on my desk now.

**** Don't forget Miss Ree is on " Throwdown With Bobby Flay " tonight....8 pm central ( Texas) time so check your listings and it is an hour long. ****

Dreaming of chocolate..

Ciao,

Aunty Pol