(I’m sure you’re curious about the name.  I’m not even going to post the recipe that this cheesecake originated from.  Needless to say, I have made this cheesecake a few times, each time with its own failures and beautiful accidents.  I’ve changed the original recipe so many times that it’s not even remotely similar anymore.  But this one is fabulous all the same.)


For the Chocolate Crust
4 cups chocolate cookie crumbs
1/2 cup dark brown sugar
12 tablespoons unsalted butter
For the Chocolate Cheesecake
1 pound full-fat cream cheese, warmed to room temperature
5/8 cups sugar (or 1 ¼ cups cut in half)
1/2 cup sour cream, warmed to room temperature
1/8 cup all-purpose flour
2.5 eggs
1/2 tablespoon vanilla extract
1/2 tablespoon lemon juice
6 ounces semisweet chocolate, finely chopped
For the Vanilla Mascarpone Mousse
1 cup white chocolate, finely chopped
1/2 cup mascarpone
1 1/2 cups heavy cream
For the Chocolate Ganache
1/2 lb. semisweet chocolate chips
1/2 c. heavy cream
Make the Chocolate Crust

Preheat the oven to 350 degrees Farhenheit.
In a saucepan over medium heat, melt the butter and sugar together.
Remove the sugar mixture from the heat and add the cookie crumbs; stir to combine.
Press the cookie crumb mixture onto the bottom and sides of a 10-inch springform pan.
Bake crust for 10 minutes, remove from oven and cool completely.

Make the Cheesecake

In a large bowl, beat the cream cheese with an electric mixer on low speed.
Gradually beat in the sugar, eggs, sour cream, flour, vanilla and lemon juice.
Finely chop the chocolate chips and add to the cheesecake batter.
When mixture is blended, pour it into the springform pan.
Place the cheesecake pan into the water bath in the oven.
Bake at 325 for 45 minutes or until top begins to brown.
Cool the cake to room temperature and then refrigerate it while you prepare the mousse and ganache.

Make the Vanilla Mascarpone Mousse

Using a double boiler, melt the white chocolate and mascarpone together, stirring occasionally to combine.
Remove the chocolate mixture from the heat and allow it to cool to room temperature.
In a separate bowl using an electric mixer, whip the heavy cream to medium stiff peaks.
Add the heavy cream into the chocolate mixture. Work quickly as the white chocolate could become grainy if it cools before the cream is fully incorporated.
Make the Chocolate Ganache
In a medium saucepan, scald the cream.
Place the chocolate chips in a bowl and add the cream slowly to it, stirring until the chips are melted and the ganache is smooth and glossy.
Assembling the Cake
The first two layers of your cake are already assembled in the springform pan, which has been cooling in the refrigerator.
Using a spatula, spread the vanilla mascarpone mousse on top of the cheesecake layer.
Finish the cake by smoothing a layer of chocolate ganache on top of the vanilla mascapone mousse.
Place the cheesecake into the refrigerator for at least two hours before serving.


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