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1
For crust:
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2
Preheat oven to 350u00b0F
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3
Butter 9-inch-diameter springform pan with 3-inch-high sides.
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4
Blend cookies in processor until finely ground; blend in sugar.
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Add melted butter and process until well blended.
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6
Press crumbs evenly onto bottom (not sides) of prepared pan.
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Bake just until set, about 5 minutes.
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8
Cool while preparing filling.
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9
Maintain oven temperature.
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10
For filling:
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Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth.
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12
Remove bowl from over water; cool chocolate until lukewarm but still pourable.
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13
Blend cream cheese, sugar, and cocoa powder in processor until smooth.
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14
Blend in eggs 1 at a time.
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15
Mix in lukewarm chocolate.
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Pour filling over crust; smooth top.
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Bake until center is just set and just appears dry, about 1 hour.
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18
Cool 5 minutes.
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Run knife around sides of cake to loosen. Chill overnight.
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20
For topping:
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Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth.
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22
Cool slightly.
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23
Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks.
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24
Chill until topping is set, about 1 hour.
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25
Do ahead: Can be made 3 days ahead.
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26
Cover with foil and keep refrigerated.
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27
Release pan sides.
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Transfer cheesecake to platter.
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29
Top with chocolate curls.
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30
Let stand 2 hours at room temperature before serving.
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31
***Cook time does not include chilling overnight and the 2 hours cheesecake needs to sit at room temperature before serving.
