Dark Chocolate Cheesecake

CRUST:
1 1/2 cups graham cracker crumbs (1 package - crushed)
1 Tbsp. Cocoa
1 Tbsp. Sugar
1 cup salted butter, melted

FILLING:
1 1/4 Cups Semi-Sweet Chocolate Chips
4 (8 oz) packages cream cheese, room temperature
1 1/2 cups sugar
1/4 cup unsweetened cocoa powder
4 large eggs

TOPPING (Chocolate Ganache):
1/2 cup heavy whipping cream
1 cup semi-sweet chocolate chips

GARNISH:
1/4 cup shaved chocolate

(Pictured with Raspberry topping above.)

For Crust:
Mix all crust ingredients. Place Flexipan Mold of choice on Perforated Baking Sheet and press crumbs into all corners and evenly on the bottom of the pan. Set aside.

For Filling:
Use Demarle Difference Petite Sauce Pan to melt chocolate chips at a low temp until smooth. Set aside. Blend cream cheese, sugar, and cocoa powder in mixer until smooth. Blend in eggs 1 at a time. Mix in chocolate. Pour filling over crust; smooth top. Bake at 350 until center is set and appears a little dry - approx. 1 hour. Cool 15 minutes on counter. Chill overnight. Peel down the side of the Flexipan to transfer to a serving dish. (no need for a bath!)

For Ganache Topping:
Bring cream to a full boil in our Demarle Difference Petite Sauce Pan (no need to stir) and remove from heat. Pour in chips and pause for three seconds; then Whisk together until it is a smooth sauce. Let cool until warm, but still pourable. Pour and smooth on top of cake. Add garnish.

Bon Appetit!