for 8 portions
20 chocolate sandwich cookies
¼ cup brown sugar (55 g)
7 tablespoons melted butter
32 oz cream cheese (905 g), softened
4 oz. semi-sweet chocolate chips (115 g)
1 tablespoon cocoa powder
1 ½ cups of sugar (300 g)
2 teaspoons vanilla extract
1 ½ cups heavy cream (360 ml)
¼ cup powdered sugar (30 g)
16 oz. chocolate chips (455 g)
2 cups heavy cream (480 ml), hot
Place the cookies in a plastic bag and crush them into a fine crumb with a rolling pin. You can also use a food processor to crush the cookies.
Pour the cookie crumbs into a medium bowl with the melted butter and brown sugar. Process until crumbs take on the character of coarse, moist sand.
Pour crumbs into a 9-inch (23 cm) springform pan. Press bread crumbs firmly into pan, making sure to coat bottom evenly.
Once the crust has formed, place it in the refrigerator to firm up.
Add the cream cheese, melted chocolate, cocoa powder and sugar to a large bowl and whisk, by hand or with an electric mixer, until all ingredients are incorporated.
NOTE: If mixing by hand, it is recommended that the cream cheese be slightly heated in the microwave before beating to soften.
Add the vanilla extract and eggs and continue whisking until the mixture is smooth and shiny.
In another bowl, combine the heavy cream and powdered sugar. Whisk until the cream has a foamy texture and forms soft peaks.
Add a small amount at a time, gently blending the whipped cream into the cream cheese mixture, being careful not to let air escape from the foamy mixture. Fold in just enough to incorporate the mixture.
Once the mixture is obtained, pour the dough over the prepared cookie crust inside the springform pan. Use a spatula to smooth the top. Shake the pan slightly to release any large air bubbles that may be trapped in the dough.
Preheat the oven at 300˚F (150˚C).
Place the filled pan on a sheet of aluminum foil and fold the foil over the sides on the outside of the pan. Then place the wrapped pan in a larger pan or dish with 2 paper towels on the bottom.
NOTE: The foil prevents water from seeping into the bottom of the pan and the paper towels ensure even heat distribution in the bottom of the pan.
Fill the large pan with about 2 cm of hot water.
Bake in the oven at 300˚F (150˚C) for 60-70 minutes, checking every 15-20 minutes to add hot water to the large pan if necessary.
Once out of the oven, immediately run a small sharp knife around the outside of the cheesecake to loosen it from the pan. Allow the cheesecake to cool completely before removing it from the pan.
Prepare the ganache by mixing chocolate chips with hot cream. Stir until the chocolate is completely melted and the ganache is smooth and shiny.
Pour the ganache evenly over the cooled cheesecake.
Refrigerate the ganache-covered cheesecake for 30 minutes before cutting and serving.