Step 1

Preheat oven to 350°F

Step 2

In a large bowl mix the cookie crumbs, sugar, and butter together evenly. Press the mixture into the bottom and up the sides of 9- inch springform pan.

Step 3

Bake the crust for 8 minutes. Set aside while you make the cheesecake.

Step 4

Melt the 10 ounces of chocolate in the microwave or using a double broiler until smooth. Set aside.

Step 5

In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.

Step 6

Turn the mixer to low and add the sour cream and cocoa powder; mix well, scraping sides of the bowl as necessary. Add in the melted chocolate and then the eggs, one at a time, mixing on low speed after each addition just until mixed. Don’t over mix. Pour the filling over crust and spread evenly.

Step 7

Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.

Step 8

Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn’t come up higher than the foil.

Step 9

Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.

Step 10

Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour.

Step 11

Melt the chocolate and heavy cream in small bowl in the microwave or in a small saucepan, and stir until smooth. Spread the ganache on top of the cooled cheesecake.

Step 12

Cover the springform pan and transfer the cheesecake into the refrigerator to chill for 6 hours or overnight.

Step 13

Release the sides of the springform pan before slicing.