The Best Chocolate Cheesecake

 

 Ingredients

For the base:

• 1 1/2 cups chocolate chip cookies (or chocolate digestive biscuits if you have them)
• 1/4 cup butter
• 1 tablespoon light brown sugar
• 1 tablespoon cocoa powder

For the top:

• 3 1/4 cups really good dark chocolate (broken into small pieces)
• 1 cup finely ground white sugar
• 1 cup heavy cream
• 2 tubs soft cream cheese (8 oz tubs)

How to Make The Best Chocolate Cheesecake

In a food processor, grind the chocolate chip cookies to course crumbs. Then add the butter, brown sugar and cocoa powder and pulse a few times until combined.

Add this mixture to a 9 inch round spring form cake pan and press it firmly into the bottom of the pan until you're left with a flat, compressed surface.

Place the pan in the refrigerator.

Fill 1/3 of a medium sized sauce pan with water and heat on the stove until the water begins to simmer, then turn the heat to medium/low.

Place a heat proof bowl on top of the pan and add the broken up chocolate.

When the chocolate has melted add the sugar and stir well, then add the heavy cream.

Let this all melt together and then take the bowl off the heat.

Add the softened cream cheese to the bowl of chocolate and whisk this well with an electric mixer.

Pour this mixture on top of the base of the cake pan and smooth out on top with a spatula. Refrigerate the cheesecake for at least 3 hours until set.

When the cheesecake is ready to be served, run a knife around the whole cake, then un-clip the spring form pan gently and remove the top.

I like to take the cheesecake out of the refrigerator 20 minutes before serving, so that it slightly softens.

When the cheesecake is ready to be served, run a knife around the whole cake, then un-clip the spring form pan gently and remove the top.