Makes: At least 12 servings
Time: About 1½ hours
This cake is not for the faint of heart—every component is laced with rich, dark chocolate. A sliver of this is enough on its own, but fresh berries and Whipped Cream are always welcome.
1. Liberally grease a 9-inch springform pan. Heat the oven to 350°F. To make the crust, use a food processor to crush the chocolate wafer cookies until finely ground. Stir in the melted butter. Press the crust evenly into the pan and bake until set, about 5 minutes. Remove from the oven. Reduce the oven temperature to 325°F.
2. Melt the chocolate in a double boiler or the microwave; set aside to cool slightly. Use an electric mixer to beat the egg yolks until light; add the cream cheese and sugar and beat until smooth. Stir in the cocoa powder.
3. Wash and dry the beaters thoroughly. Beat the egg whites until they hold soft peaks; use a rubber spatula to fold them into the yolk and cheese mixture gently but thoroughly. Stir in the melted chocolate until smooth.
4. Turn the batter into the prepared pan and put the pan into a larger baking pan that will hold it comfortably. Add enough warm water to the baking pan to come to within an inch of the top of the springform pan (for more information about water baths, see page 337). Transfer carefully to the oven and bake until the cake is just set and very lightly browned, about 1 hour.
5. Cool the cake on a rack. After the cake cools a bit, pour the glaze over the top and refrigerate until well chilled before removing from the pan, slicing, and serving. This will keep in good shape, refrigerated, for several days.
CHOCOLATE-CHERRY CHEESECAKE For chocolate-covered-cherry lovers: Fold 1 cup coarsely chopped maraschino or sour cherries into the batter. If you like, serve each slice with macerated cherries (see Macerated Fruit) and Whipped Cream.
CHOCOLATE–PEANUT BUTTER CHEESECAKE An incredibly rich cake fit for a serious sweet tooth: Substitute 1 cup smooth peanut butter for 8 ounces of the cream cheese; combine the cream cheese, peanut butter, and sugar as directed. Omit the melted chocolate and substitute 1 tablespoon flour for the cocoa powder. Top the cooled cake with the glaze as directed.