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This is a rich and indulgent chocolate cheesecake made doubly delicious topped with a decadent chocolate ganache.

Why Try? If you have not tried a chocolate cheesecake before, now is the time, and this is the one.

Foodie Byte: Use the very best chocolate you can afford. We used Ghiradelli. Pouring the ganache over the cake makes this dessert a perfect choice for special occasions.

Ingredients

• 1 1/4 cups chocolate wafer crumbs
• 1/4 cup butter or margarine, melted
• 2 tablespoons sugar
• 2 8 ounce packages cream cheese, softened
• 1/2 cup sugar
• 2 large eggs
• 1 cup semisweet chocolate morsels, melted
• 2/3 cup sour cream
• 1/3 cup amaretto
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• FOR GANACHE:
• 1/2 cup heavy cream
• 8 ounces good bittersweet chocolate chips
• 1 teaspoon instant coffee granules

Preparation

1. Preheat oven to 300ºF.
2. Combine chocolate crumbs, butter and 2 tablespoons sugar in a small bowl. Press into bottom and 1-inch up the sides of an 8-inch springform pan. Chill.
3. In a medium size bowl beat cream cheese, on high speed, until creamy.
4. Gradually mix in sugar. Add eggs, 1 at a time, beating after each addition. Add melted chocolate, sour cream, amaretto, vanilla extract and almond extract, beating until smooth.
5. Pour into prepared crust.
6. Bake for 1 hour. Turn off oven; partially open the door, and let cool, in oven, for 1 hour.
7. Remove cheesecake from oven, and let cool to room temperature in pan on a wire rack; cover and chill at least 8 hours. Carefully remove sides of springform pan.
8. For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
9. Spread over cheesecake.