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1
Preheat oven to 350u00b0; process cookies and 2 T sugar in a food processor until cookies are coarsely crushed.
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2
With the processor running, pour butter through food chute; process until cookies are finely crushed.
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3
Press mixture firmly on bottom of a lightly greased 9-inch springform pan.
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4
Place springform pan in a shallow baking pan.
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5
Bake for 10 minutes; let cool.
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6
Decrease oven temperature to 325u00b0.
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7
Break 1 baking bar into squares and place in a microwave safe bowl; microwave on HIGH 1 minute; stir until smooth.
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8
Beat cream cheese, sour cream, and vanilla at low speed with an electric mixer until creamy.
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9
Gradually beat in melted chocolate; beat in 1 cup sugar and flour.
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10
Add eggs, 1 at a time, beating just until yellow disappears.
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11
Stir in 1 cup chocolate chunks.
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12
Pour batter into baked crust; sprinkle with remaining chocolate chunks.
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13
Bake for 1 hour until set.
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14
Remove cheesecake from oven; gently run a knife around outer edge of cheesecake to loosen from sides of pan; cool completely on wire rack.
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15
Cover and chill 8 hours.
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16
Remove sides and bottom of pan; place cheesecake on a serving plate.
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17
Chop remaining 1 1/2 baking bars and place in a microwave-safe bowl; add whipping cream, and microwave on HIGH 1 minute.
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18
Stir until blended and smooth; let stand 5 minutes.
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19
Pour ganache over chilled cheesecake; allowing ganache to spill over edges of cheesecake; smooth ganache with an offset spatula.
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20
Chill at least 1 hour before serving.
