Ingredients:

  • 2 cups (200g) Chocolate wafer crumbs
  • 5 tbsp (70g) Unsalted butter, melted
  • 1 tbsp (12g) Granulated sugar
  • 1/4 tsp Sea salt
  • 24 oz (680g) Full-fat cream cheese, room temperature
  • 1 cup (200g) Granulated sugar
  • 1/4 cup (25g) Dutch-processed cocoa powder
  • 3 Large eggs, room temperature
  • 4 oz (115g) 60% Bittersweet chocolate, melted and cooled
  • 1 tsp Pure vanilla extract
  • 1/2 cup (120ml) Heavy cream
  • 1 cup (170g) Semi-sweet chocolate chips
  • 1.5 cups (360ml) Heavy whipping cream, divided
  • 2 tbsp (25g) Powdered sugar
  • 1 tsp Unflavored gelatin
  • 4 oz (115g) 70% Dark chocolate, finely chopped
  • 1/2 cup (120ml) Heavy cream for ganache
  • 1 tsp Light corn syrup

Instructions:

  1. Preheat oven to 350°F (180°C). Combine chocolate wafer crumbs, melted butter, 1 tbsp sugar, and salt. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
  2. Lower oven temperature to 325°F (160°C). Beat cream cheese and 1 cup sugar until smooth. Add cocoa powder and vanilla, then add eggs one at a time on low speed.
  3. Fold in the melted bittersweet chocolate and 1/2 cup heavy cream. Pour over the crust and bake for 55-60 minutes until the edges are set but the center still jiggles slightly.
  4. Cool the cheesecake completely at room temperature, then refrigerate for at least 2 hours before adding the mousse layer.
  5. For the mousse: Melt 1 cup semi-sweet chocolate with 1/2 cup heavy cream. Bloom gelatin in 1 tbsp water and stir into warm chocolate. Whip remaining 1 cup cream with powdered sugar to stiff peaks. Gently fold the cooled chocolate into the whipped cream.
  6. Spread the mousse over the chilled cheesecake and refrigerate for 4 hours.
  7. For the ganache: Heat 1/2 cup heavy cream until simmering; pour over 70% dark chocolate and corn syrup. Let sit for 5 minutes, then whisk until glossy. Pour over the chilled mousse layer and spread evenly. Chill for 30 minutes before serving.