Recipe: Chocolate Covered Chocolate Cheesecake (topped with Chocolate Ganache)

CHOCOLATE COVERED CHOCOLATE CHEESECAKE

FOR THE CRUST:
1 1/2 cups chocolate cookie crumbs
3 Tbsp. butter, melted

FOR THE FILLING:
3 pkg. (8 ounces each) cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
3 eggs
1/2 lb. semi-sweet or milk chocolate, melted

FOR THE CHOCOLATE GANACHE:
1 cup heavy (whipping) cream
2 Tbsp. butter
2 Tbsp. granulated sugar
12 ounces semisweet chocolate, broken into small pieces (or semisweet chocolate bits)

Heat oven to 350 degrees F.

TO MAKE THE CRUST:
Mix crumbs and butter and press onto bottom of 9-inch springform
pan.

Bake crust for 10 minutes.

TO MAKE THE FILLING:
Beat cream cheese, sugar, and vanilla until well blended. Add eggs, one at a time, mixing well after each addition. Blend in melted chocolate and pour over the prepared crust.

TO BAKE:
Bake 40 minutes, turn off oven and let cake cool inside the oven as it cools down. Loosen cake from rim of pan and cool completely. Chill for at least 4 hours. Remove rim.

TO MAKE THE CHOCOLATE GANACHE:
Heat heavy cream, butter, and sugar in a heavy saucepan over medium-high heat. Stir to dissolve sugar crystals and then bring to a boil. Put chocolate pieces into a stainless steel bowl and pour boiling cream mixture over it and let stand for a few minutes. Stir until smooth and cool.

Cover the sides and top of cheesecake with the ganache, smooth,
and chill at least 2 hours to set.

Makes 1 (9-inch) cheesecake
Adapted from source: Janet Morrissey