CHOCOLATE CHEESECAKE

Ingredients
Crust
 3 OUNCES HAZLENUTS
 9 ounces CHOCOLATE WAFERS
 1/3 cup SUGAR
 4 tablespoons unsalted BUTTER, melted
Filling
 32 ounces CREAM CHEESE, at room temperature
 1 and 1/2 cups white SUGAR
 8 ounces semi-sweet or dark CHOCOLATE CHIPS
 4 tablespoons unsweetened COCOA POWDER
 4 large EGGS
 1/2 teaspoon SALT
 1/2 tablespoon VANILLA extract
Ganache
 2 tablespoons SUGAR
 4 tablespoons unsalted BUTTER
 1 cup heavy whipping CREAM
 16 ounces semi-sweet or dark CHOCOLATE CHIPS
 3 teaspoons CHAMBORD LIQUEUR
Icing
 3/4 cup heavy whipping CREAM
 1 tablespoon POWDERED SUGAR
 1 teaspoon VANILLA extract

Instructions
1. Preheat the oven to 325 degrees F. Wrap a well-greased 9-inch springform pan in two layers of heavy-duty
foil. Secure around the pan.
2. In a small bowl, combine cookie crumbs and sugar and then stir in butter. Press firmly into the bottom of the
greased and prepared springform pan. Place pan on a baking sheet. Bake for 10 minutes and then remove onto
a cooling rack.
3. Melt the chocolate chips in the microwave in busts of 15 seconds stirring in between each burst for 10 seconds
until the chocolate is melted and smooth. Allow to cool to room temperature.
4. In a very large bowl, beat the ROOM TEMPERATURE (must be room temperature) cream cheese and sugar
until smooth at consistent low-medium speeds. Be careful to not over-beat. Beat in cooled chocolate and cocoa
powder. 
5. In a small bowl, whisk together all of the eggs. Add them to the mixture along with the salt and vanilla extract.
Beat on low speed until JUST combined. Pour this mixture into the springform pan.
6. Bake the cheesecake at 325 degrees for 50-60 minutes or until center is just set and top is not shiny. Cool the
cheesecake on a wire rack for 10 minutes and then gently loosen the edges of the pan with a butter knife.
loosen edges from pan with a knife. Cool AT ROOM TEMPERATURE for one hour and then transfer to the
fridge (covered).
7. For the ganache: Combine sugar, butter, and cream in heavy bottomed pan. Heat over low heat until sugar is
dissolved. Place chocolate in a medium-sized bowl. Add hot cream mixture to chocolate and whip well until
chocolate melts and mixture is smooth. Add Chambord, mix.
8. For the icing: combine the heavy whipping cream, powdered sugar, and vanilla extract in a stand mixer. Beat
on high until soft peaks form and then spoon or pipe the whipped cream over the cheesecake slices.