-
1
Prepare chocolate crumb crust.
-
2
Place oven rack in centre of oven, heat to 350 degrees.
-
3
Combine chocolate and butter in top of double boiler, place over hot but not simmering water.
-
4
Cook over low heat just until chocolate is completely melted.
-
5
Remove top of double boiler from water, stir chocolate mixture until smooth.
-
6
Reserve at room temperature uncovered.
-
7
Cut cream cheese into 1 inch cubes, place in large mixer bowl.
-
8
Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.
-
9
Gradually beat in chocolate mixture.
-
10
Continue beating, scraping down sides of bowl as needed, until mixture is smooth and uniformly coloured.
-
11
Continue beating while gradually adding cream and vanilla, beat until blended.
-
12
Continue beating cheese mixture at medium speed while very slowly adding granulated sugar, beat until sugar is absorbed.
-
13
Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.
-
14
Sieve cocoa powder over batter, beat at low speed until cocoa is thoroughly incorporated.
-
15
Pour batter into cold unbaked chocolate crumb crust, spread top smooth.
-
16
Gently rotate pan several quarter turns to settle batter.
-
17
Bake 30 minutes, reduce oven temperature to 325 degrees, continue baking 30 minutes longer.
-
18
Turn oven off.
-
19
Let cake stand in oven with door ajar 30 minutes.
-
20
Transfer pan to wire rack away from drafts.
-
21
Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.
-
22
Remove sides of pan.
-
23
Refrigerate cake uncovered overnight or at least 8 hours.
-
24
Cover cake loosely with plastic wrap, refrigerate until serving time.
-
25
Just before serving, Sieve powdered sugar lightly over cake.
-
26
Serve garnished with strawberries if desired.
