Step 1

Line the bottom of a 9 or 10 inch spring form pan with parchment paper. You can grease the bottom of the pan but using parchment paper is the best way to easily release a cheesecake from the bottom of the pan. I just lay a sheet over the bottom of the pan before clicking the side portion of the pan into place and then trim the excess paper.

Step 2

Mix the crumbs sugar and melted butter well and press the crumbs into a 9 inch spring form pan that has the bottom lined with parchment paper. No need to grease or line the sides. set aside while you make the cheesecake batter.

Step 3

Cream together well, the cream cheese, melted chocolate (or cocoa) and sugar.

Step 4

Add the eggs, one at a time, beating well after each addition.

Step 5

Beat in the 2 tsp vanilla extract.

Step 6

In a separate bowl, whip the whipping cream and powdered sugar to soft peaks and then fold gently into the cheesecake batter.

Step 7

Pour into prepared springform pan. Bake in a water bath (bain marie) at 300 degrees F for about an hour or until the surface of the cake no longer looks glossy. (60-75 minutes)

Step 8

Remove from oven and immediately run a sharp knife around the edge of the pan to release the cake. Cool completely in the pan. Top with chocolate ganache glaze.

Step 9

In a small saucepan, scald but do not boil ¼ cup whipping cream

Step 10

Then melt in the chocolate chips on low heat:

Step 11

Pour over cooled cake and garnish with fresh berries if you like.