Dark chocolate cheesecake

Directions

Using a double boiler or glass bowl over simmering water, melt Bedré melting dark chocolate wafers, stirring with a rubber spatula constantly. Set aside to cool. Mix softened cream cheese until smooth. Slowly add in sugar, sour cream and vanilla, and mix until well blended. Add cocoa and mix on low speed. Add eggs, one at a time until incorporated. Pour melted chocolate into the cheesecake batter and mix until incorporated. Pour into a 9-inch springform pan that has been prepared with nonstick spray and a

parchment liner in the bottom. Wrap bottom of pan with aluminum foil and set into a 1-inch water bath prior to placing into the oven. This helps to prevent cracking of your cheesecake. Bake at 275 degrees until cheesecake center measure 155 degrees in temperature, approximately 55 minutes. Once cheesecake is baked, turn off the stove and crack the oven door until cheesecake it is at room temperature. Chill overnight before adding chocolate ganache topping

For ganache topping:

Bring heavy cream to a slight simmer. Pour over the chocolate melts, and let sit for 2 to 3 minutes so the melts can soften. Stir with a rubber spatula until well incorporated. Slowly stir in the butter until the ganache is well mixed and glossy in appearance. Pour over completely chilled cheesecake and refrigerate for at least 15 to 30 minutes until ganache has set.