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1
Make the chocolate crust: Position a rack in the lower third of the oven and preheat to 325F (160C).
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2
Remove the sides from a 10-by-3-inch springform pan.
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3
Trim a 10-inch cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan.
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4
Cover the circle with a piece of heavy-duty aluminum foil, leaving a 2-inch overhang all around the edges Carefully attach the side of the pan so you do not tear the foil .
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5
Wrap the foil overhang halfway up the outside of the pan.
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6
(Lining the bottom of the pan in this way will give the cheesecake an even flat base, making it easy to remove from the pan.)
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7
In a small bowl, stir together the cookie crumbs and melted butter, stirring until well combined.
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8
Press the mixture evenly over the bottom of the prepared pan.
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9
Refrigerate the crust while you prepare the ganache and filling.
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10
Make the ganache: Place the chocolate in a medium bowl.
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11
In a small saucepan set over medium heat, bring the cream to a gentle boil.
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12
Pour the hot cream over the chocolate and allow the mixture to stand for 30 seconds to melt the chocolate.
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13
Whisk until smooth.
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14
Measure out 2 cups of the ganache for the cake filling and set aside.
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15
Measure out 1 cup of the ganache for the chocolate truffles, cover and refrigerate until firm enough to pipe.
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16
Cover the remaining ganache and set aside at room temperature.
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17
Make the filling: Place the cornstarch in a small bowl.
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18
Gradually whisk in the cream and the vanilla, and whisk until smooth.
