Chocolate Cheesecake

Chocolate Cheesecake

Crust
24 chocolate wafer cookies (from one 9-ounce package)
1 Tbsp sugar
1/4 cup butter, melted

Filling
8 – 10 oz 70% cocoa bittersweet chocolate, chopped
8 oz cream cheese, room temperature
1 1/4 cups sugar
1/4 cup unsweetened cocoa powder

4 large eggs

Topping
3/4 cup whipping cream
6 oz semisweet chocolate, chopped

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Chocolate curls

For crust:
Preheat oven to 350°F. Line muffin tins with muffin cups. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom of muffin tins. Bake just until set, about 5 minutes. Set aside.

For filling:
Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 35 – 45 minutes. Cool 5 minutes.

For topping:
Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake and chill until topping is set.

Transfer cheesecake to plate. Top with chocolate curls.