Rich Triple Chocolate Cheesecake (Printer-Friendly Version)

# What You'll Need:

01 - 1 1/2 cups chocolate wafer crumbs (180g)

02 - 1/4 cup unsalted butter, melted (57g)

03 - 2 cups bittersweet chocolate, coarsely chopped (340g)

04 - 1 1/2 pounds cream cheese, room temperature (680g)

05 - 1 cup granulated sugar (198g)

06 - 1/4 cup light brown sugar, packed (53g)

07 - 3 tablespoons unsweetened cocoa powder

08 - 4 large eggs plus 2 egg yolks, room temperature

09 - 3/4 cup heavy cream, room temperature (170g)

10 - 1 teaspoon vanilla extract

11 - 1 1/3 cups semi-sweet chocolate, finely chopped (226g)

12 - 1 1/4 cups heavy cream

13 - 1/4 cup unsalted butter, room temperature (57g)

01 - Wrap 9-inch springform pan in foil for water bath. Preheat oven to 325°F

02 - Mix wafer crumbs with butter, press into pan. Bake 10 minutes, cool completely

03 - Using double boiler, melt chocolate until smooth. Keep warm over water

04 - Process cream cheese until smooth. Add sugars, cocoa, eggs, cream and melted chocolate. Mix just until combined

05 - Pour into crust, place in water bath. Bake 1 hour 10 minutes until center is slightly jiggly

06 - Run knife around edges, cool completely then chill 6 hours

07 - Pour hot cream over chocolate in two parts, whisk until smooth. Add butter, stir until glossy. Pour over cake

01 - Wrap pan well for water bath to prevent seepage

02 - All ingredients should be room temperature

03 - Don't overmix after adding eggs

04 - Keeps in fridge up to 5 days