you know you want some

do you like chocolate?

do you like cheesecake?

do you have a brain?

if you answered yes to any of these questions, then you must try making this decadent chocolate cheesecake.

death by chocolate.

and what a way to go!

one of my favorite things in this world is the godiva chocolate cheesecake from the cheesecake factory. chris and i usually share a piece. and by share i mean that by the time chris has a fork in his hand i have downed half of it and have to remind myself that i am a human being in a public place and must be somewhat civilized.

well, this is the closest recipe that i have found to the godiva chocolate cheesecake that is easy to make. so, do yourself and all of your loved ones a favor and make this cheesecake. its scrumptious!

oh! it must have a heaping dollop of whipped cream on top... and none of that canned stuff!

Decadent Chocolate Cheesecake

from melskitchencafe.com

*Note: This cheesecake needs to be chilled overnight so plan ahead! The good news is this cheesecake can be made all the way through the topping, covered and refrigerated for up to 3 days before serving. It is preferable to let the cheesecake stand at room temperature 1-2 hours before serving.

*Serves 8-10

Crust:

9-ounce package of chocolate cookies (such as chocolate wafers, graham crackers or teddy grahams)

1 tablespoon sugar

6 tablespoons butter, melted

Filling:

10 ounces semisweet or bittersweet chocolate, chopped (use the best quality you can afford – I love the Ghirardelli Bittersweet Chips and I’m not ashamed to admit I buy them in bulk, often, at Sam’s Club)

4 (8-ounce) packages cream cheese, room temperature

1 1/4 cups plus 2 tablespoons sugar

1/4 cup unsweetened cocoa powder

4 large eggs

Topping:

3/4 cup whipping cream

6 ounces semisweet or bittersweet chocolate, chopped

1 tablespoon sugar

Chocolate curls for garnish

For crust:

Preheat the oven to 350°F. Butter a 9-inch springform pan with 3-inch-high sides (or use a 10-inch springform pan with 2-inch sides). Process the chocolate cookies in a food processor (or the old-fashioned way with a bag and a rolling pin) until they are finely ground. Transfer them to a small bowl and mix in the sugar. Add the melted butter and mix until well combined. Press the crumbs evenly onto the bottom only of the prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Keep the oven heated at 350 degrees.

For filling:

Melt the 10 ounces of chocolate in the microwave or in a double boiler until melted and smooth. Cool the chocolate until lukewarm but ensure that it is still warm enough to be pourable. In a large bowl (or with a stand mixer), blend cream cheese, sugar, and cocoa powder until smooth. Blend in eggs one at a time. Mix in lukewarm chocolate. Pour the cheesecake filling over the crust; smooth the top. Bake until the center is just set and just appears dry, about 1 hour. Remove the cheesecake from the oven and cool on a wire rack for 10 minutes. Run knife around sides of cake to loosen. Let the cheesecake cool to room temperature. Cover lightly with plastic wrap and chill overnight.

For topping:

One hour before serving (or up to 3 days ahead of time), stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until the topping is set, about 1 hour.

When ready to serve, release the springform pan sides. Transfer the cheesecake to a platter. Top with chocolate curls.