Chocolate Fudge Truffle Cheesecake

Step 1

Preheat oven to 325℉. Gather all your equipment and ingredients so that you have everything close at hand on the counter or table.

Step 2

Prepare graham crackers by placing one sleeve of crackers in a plastic freezer bag. (One sleeve will equal approximately 1 cup of crushed crumbs.) Using a rolling pin, roll over the crackers until finely crushed.

Step 3

In a glass bowl or measuring cup, heat butter in the microwave for 20-30 seconds until melted.

Step 4

In a small bowl, combine graham cracker crumbs, granulated sugar, and baking cocoa. Add melted butter and mix to combine.

Step 5

Press firmly onto the bottom of a 9-inch springform pan.

Step 6

Fill the bottom of a double boiler about 1/3 full with water. Place bittersweet chocolate chips in the top portion of the boiler. Bring to a boil over medium heat and then turn off the heat.

Step 7

Stir occasionally until chocolate has completely melted. Set aside until ready to use.

Step 8

Place softened cream cheese in the bowl of a food processor. Pulse until smooth, scraping sides as needed, about 90 seconds. Add granulated sugar, brown sugar, and cocoa powder to the cream cheese and pulse again until combined and smooth.

Step 9

Add in the large eggs, heavy cream, and vanilla extract. Mix until combined, about 20 seconds. Add the melted chocolate and pulse for another 20-30 seconds until the chocolate is thoroughly blended.

Step 10

Using a rubber spatula, scrape the filling from the bowl and spoon into the prepared crust.

Step 11

Place the springform pan in the middle of the preheated oven. Bake for 75-80 minutes until the center of the cake is set, but slightly jiggly in the center. The cake will finish setting as it cools.

Step 12

Run a knife around the sides of the pan to loosen. Cool completely in the pan on a wire rack. Once cooled, cover loosely with plastic wrap or aluminum foil and cool in a refrigerator for 4- 6 hours before removing from pan.

Step 13

Place whipping cream and butter in a microwavable bowl and heat for 60-90 seconds until the butter has melted. Break semi-sweet chocolate bar into small pieces and place in the heated cream. Let set for 1 minute. Slowly stir the mixture until the chocolate has melted.

Step 14

Stir occasionally until the chocolate comes to room temperature.

Step 15

Pour ganache over the cold cheesecake.

Step 16

If desired, shred remaining chocolate bar into curls and sprinkle over the top. Let stand until the ganache has set, about an hour.

Step 17

To serve, slice the cheesecake with a sharp, thin-bladed knife. When slicing the cheesecake, you'll want to clean the knife blade with a paper towel between each slice to ensure a clean cut.

Step 18

Place slices on dessert plates that have been garnished with a drizzle of chocolate syrup. Top cheesecake with Reddi-Wip whipping cream as desired. Serves 16-20.