View source for Chocolate Cheesecake (Joy of Baking)

===Ingredients===
===Chocolate Cheesecake Crust:===
*1 1/2 cups (150 grams) chocolate wafer crumbs
*1/3 cup (75 grams) unsalted butter, melted
===Filling:===
*12 ounces (340 grams) semi-sweet or bittersweet chocolate, chopped
*24 ounces (680 grams) (3 - 8 ounces packages) full fat cream cheese, room temperature
*1 cup (200 grams) granulated white sugar
*3 large eggs, room temperature
*1 1/2 teaspoons pure vanilla extract
*1 cup (240 ml) full fat or light sour cream, room temperature
===Ganache:===
*4 ounces (115 grams) semi-sweet or bittersweet chocolate, chopped
*1/3 cup (80 ml) heavy whipping cream
*1 teaspoon unsalted butter, room temperature
===Procedure===
===Chocolate Cheesecake:===
*Butter or spray with a non stick vegetable spray, a 10 inch (25 cm) spring form pan.
*Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.
===Crust:===
*In a medium sized bowl combine the chocolate wafer crumbs and melted butter.
*Press the crumbs evenly over the bottom of the spring form pan.
*Cover and refrigerate while you make the filling.
===For Filling:===
#Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth.
#Remove from heat and set aside to cool.
#Meanwhile, in the bowl of your electric mixer (or with a hand mixer) beat the cream cheese, on medium low speed, until smooth.
#Gradually beat in the sugar. Add the melted chocolate and beat until fully incorporated.
#Add the eggs, one at a time, beating well (about 30 seconds) after each addition.
#Scrape down the sides of the bowl as needed.
#Add the vanilla extract and sour cream and beat until thoroughly incorporated.
#Remove the crust from the refrigerator and pour in the filling.
#Place the cheesecake pan on a larger baking pan and place in the oven.
#Bake for about 50 - 55 minutes or until firm yet the center of the cheesecake will still look a little wet and wobbly.
#Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
#Let cool and then cover with plastic wrap and refrigerate for a few hours before covering with the ganache.
===Ganache:===
#Place the chopped chocolate in a stainless steel bowl.
#Heat the cream and butter in a small saucepan over medium heat.
#Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir until smooth.
#Cool slightly and then pour over cheesecake.
#With an offset spatula or back of a spoon, evenly spread the ganache over the top of the cheesecake.
#Cover and return to the refrigerator for several hours or overnight.
#This cheesecake tastes best after being refrigerated for at least a day.
#Serve in small slices.
Serves at 12 - 16 people.
===To freeze:=== 
#Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm.
#Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag.
#Seal and return to freezer. Can be frozen for several months.
#Thaw uncovered cheesecake in the refrigerator overnight.