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1
To make the base, process the graham cracker crumbs, butter and cocoa powder in a food processor until it makes damp, clumping crumbs.
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2
Tip them into a 9-inch springform pan.
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3
Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.
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4
Preheat the oven to 350 degrees F. Put a kettle on to boil.
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5
Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.
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6
To make the filling, beat the cream cheese to soften it, and then add the sugar and custard powder, beating again to combine.
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7
Beat in the whole eggs and then the yolks and the sour cream.
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8
Finally, add the cocoa dissolved in hot water and the melted chocolate and mix to make a smooth batter.
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9
Take the springform pan out of the freezer and line the outside of the pan with a good layer of plastic wrap, and then another layer of strong foil over that.
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10
This will protect it from the water bath.
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11
Sit the springform pan in a roasting pan and pour the cheesecake filling into the springform pan.
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12
Fill the roasting pan with the just-boiled water from the kettle to come about halfway up the cake pan, and bake in the oven 50 minutes to 1 hour.
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13
The top of the cheesecake should be set, but the underneath should still have a wobble to it.
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14
Peel away the foil and plastic wrap and sit the cheesecake in its pan on a rack to cool.
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15
Put in the fridge once it is no longer hot and leave to set, covered with plastic, overnight.
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16
Let it lose its chill before unspringing the cheesecake to serve.
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17
To make the glaze, very gently melt the chopped chocolate, cream and corn syrup.
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18
When the chocolate has nearly melted, take it off the heat and whisk until smooth.
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19
Let it cool a little, then Jackson Pollock it over the cheesecake.
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20
Use the remaining glaze as an accompanying sauce.
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21
Photograph by Gentl & Hyers
