Step 1

Preheat oven to 325F. Wrap the outside of a 6x2 or 6x3 springform pan with foil. Lightly grease the inside of the pan.

Step 2

In a large microwave safe bowl, add the chocolate. Microwave for 30 seconds then stir. Repeat in 15 second increments until the chocolate is completely smooth. Cool for 15 minutes.Alternatively, add about an inch of water to a saucepan and bring to a simmer on the stove. Turn off the heat and place a heatproof bowl over top (do not let the bottom touch the water). Add the chocolate and melt until smooth. Remove from the heat and cool 15 minutes.

Step 3

In a large bowl, mix together the cookie crumbs and melted butter. Pat into the bottom of the springform pan.

Step 4

In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.

Step 5

Beat in the eggs, one at a time, for 1 minute each or until smooth (do not overbeat). Beat in the melted chocolate and vanilla.

Step 6

Transfer the batter to the crust (if using a 6x2 pan, it'll fill to the top). Place the pan inside an 8x8 or larger pan.

Step 7

Pour hot water into the outside pan until the springform pan is halfway submerged in the water. Be careful you don't get water inside the foil.

Step 8

Bake 65-75 minutes or until the edges are set and brown, the center is mostly set with some wiggling, and internal temperature reaches 150F degrees.

Step 9

Remove from the oven and carefully run a knife along the edge to loosen the cheesecake. Cool 15 minutes in the water bath.

Step 10

Remove the pan from the water bath and let cool at room temperature for 1 hour.

Step 11

Cover and refrigerate at least 4 hours or overnight before garnishing with ganache (see below) or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 5-7 days.

Step 12

Add the chocolate to a heatproof bowl.

Step 13

In a medium saucepan, heat the cream until hot but not boiling. Pour the hot cream over the chocolate and wait 1 minute. Stir together until completely smooth. If the chocolate isn't melting, place the bowl over a pan of simmering water (do not let the bottom touch the water). Continue stirring until fully melted.

Step 14

Remove the pan side from the cheesecake. Immediately pour the chocolate mixture over the cheesecake and spread evenly. Refrigerate for 15 minutes or until the chocolate hardens before serving.