TRIPLE CHOCOLATE CHEESECAKE
Crust: cup chocolate wafer cookie crumbs, tb sugar pinch salt 1/4 cup melted unsalted butter.
Filling: 2-8 oz bars packages full fat cream cheese, cupsugar 2 tb ea flour, cocoa powder, tsp instant espresso powder 3/4 teaspoon kosher salt 3 large eggs, 2 large egg yolks, room temperature 2 teaspoons vanilla extract 1 1/4 cup sour cream, room temperature 4 ounces unsweetened chocolate, finely chopped
Glaze: 5 ounces dark or semisweet chocolate (50-70%), finely chopped 1/3 cup heavy cream tablespoon cubed unsalted butter
PREP Preheat oven to 300 degrees F. Lightly butter a 9-by-3-inch cake pan. Line the bottom with parchment paper; lightly butter parchment. Get out your cream cheese, eggs, and sour cream and let come to room temperature for at least and hour before you start baking (this is VERY important to ensure cheesecake is smooth and lump-free).
METHOD Pulse cookie crumbs, sugar and salt. Drizzle in melted butter; pulse until crumbs are evenly moistened. Spread in bottom of prepared pan and press firmly into an even layer; freezer 15-30 min.
Pulse smooth cream cheese bars. Add sugar, espresso powder, salt, pulsing 1-2to combine. Add eggs and egg yolk and pulse til just incorporated, scraping down sides. Add vanilla and sour cream and pulse 1-2 to blend. Micro chocolate on half-power a minute, stirring after every 15 seconds, til mostly melted. Remove from microwave and continue to stir until completely melted and smooth. Slowly drizzle in chocolate through the feed tube of the food processor, pulsing as you go, until chocolate is incorporated and no white streaks remain in batter.
FINAL Remove crust from freezer and pour batter into chilled crust. Bake 55 60 minutes or until center is set but still barely jiggly. Gently run a thin knife around the edge of the cheesecake to release it from the sides (this will help prevent cracking). Turn off oven and prop door open with a wooden spoon; let cheesecake cool in oven an hour, then remove and set on a wire rack to cool to room temperature. Once cool, run a knife around the edge of the cheesecake again to release it, then invert onto a plate. Invert again onto a serving plate. Cover lightly with plastic wrap and refrigerate overnight until firm (you can also glaze the cheesecake before refrigerating overnight, however your glaze will not be as soft or shiny after refrigeration). Pour glaze over top of cheesecake, spreading to edges with an offset spatula. Decorate as desired. Let set for about 1 hour, or refrigerate for 20 minutes or so until glaze is set.
GLAZE Heat cream just bubbly at edges (do not let it boil). Pour over chopped chocolate and let sit for 30 seconds, then slowly whisk, working in concentric circles starting in the middle, until chocolate is fully melted and smooth. Add butter, one cube at a time, slowly whisking until melted and smooth.
CHEF NOTES: To slice, run a large knife under hot water for 30 seconds. Wipe try with a clean towel, then slice. Wipe your knife off after each slice, and run it under hot water again after every 2-3 slices. This will ensure your slices are clean and crisp. Cheesecake will keep, lightly covered in the refrigerator, for up to 3-5 days. Cheesecake can also be frozen, though I recommend freezing it naked and then glazing before serving for the prettiest presentation.