Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
48
High
Nutrition per serving
Calories1111 kcal (56%)
Total Fat84.7 g (121%)
Carbs85.3 g (33%)
Sugars64.8 g (72%)
Protein15.7 g (31%)
Sodium511.9 mg (26%)
Fiber5.6 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
To make the crust:
Step 2
Preheat oven to 350 degrees F, grease a 9-inch
Step 3
springform pan and set aside.
Step 4
Finely crush the cookies in a food processor, add
Step 5
melted butter and blend until it's all moistened.
Step 6
Press crumb mixture onto the bottom of the
Step 7
prepared pan and bake for 8 minutes. Remove
Step 8
from the oven and set on a wire rack to cool while
Step 9
making the filling.
Step 10
To make the filling:
Step 11
Melt 10 ounces bittersweet chocolate and set
Step 12
aside to cool.
Step 13
Mix cream cheese and sugar until smooth, mix in
Step 14
cocoa powder
Step 15
Add the eggs one at a time, mixing on low speed
Step 16
and do not overbeat it.
Step 17
Add melted chocolate and mix on low speed to
Step 18
combine.
Step 19
Pour the filling over the crust and smooth the top.
Step 20
Bake the cheesecake until the center is set and
Step 21
the top looks dry (about 1 hour to 1 hour 10
Step 22
minutes).
Step 23
Cool on a wire rack for 5 minutes, then run a thin
Step 24
knife around the sides of the pan and set the cake
Step 25
in the refrigerator (uncovered), for at least 8
Step 26
hours, or better overnight.
Step 27
To make the topping:
Step 28
In a medium saucepan stir together cream,
Step 29
chocolate and sugar on low heat until the
Step 30
chocolate is completely melted and the mixture is
Step 31
smooth.
Step 32
Cool and pour over the cheesecake.
Step 33
When the topping is set and cooled again run a
Step 34
thin knife around the sides and remove the
Step 35
springform pan sides.
Step 36
This cheesecake can be prepared up to 2-3 days
Step 37
in advance just store covered in the refrigerator.
Step 38
Garnish with chocolate curls (optional).
Notes
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