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1
For crust: Preheat oven to 350 degrees.
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2
Finely grind graham crackers in a food processor.
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3
Add butter and blend until combined.
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4
Press crust mixture onto bottom (not sides) of a 9-inch diameter springform pan.
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5
Bake crust until golden brown, about 8 minutes.
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6
Remove pan from oven, and maintain oven temperature.
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7
For filling: Beat cream cheese and sugar in a large bowl until smooth.
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8
Beat in flour.
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9
Add eggs one at a time, beating just until combined.
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10
Mix in remaining ingredients.
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11
Pour filling into crust (cake will not fill pan).
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12
Bake 10 minutes.
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13
Reduce oven temperature to 250 degrees.
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14
Continue baking cheesecake until set, about 40 minutes longer.
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15
Cool cake in pan on a rack for 10 minutes.
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16
Run a sharp knife around pan sides to loosen cake.
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17
Cool.
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18
Chill overnight.
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19
For glaze: Bring cream to simmer in a heavy medium sized saucepan.
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20
Reduce heat to low.
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21
Add chopped chocolate (I use chocolate chips!) and stir until smooth.
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22
Cool glaze to lukewarm.
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23
Release pan sides from cheesecake.
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24
Place cheesecake on rack set over a baking sheet.
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25
Pour glaze over cheesecake, spreading with a spatula to cover top and sides, allowing excess to drip onto sheet.
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26
Refrigerate until glaze sets, about 30 minutes.
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27
Transfer cheesecake to platter.
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28
Garnish with chocolate curls, if desired.
