"Many of the phenomena of Winter are suggestive of an inexpressible tenderness and fragile delicacy. We are accustomed to hear this king described as a rude and boisterous tyrant; but with the gentleness of a lover he adorns the tresses of Summer."
24 Nabisco Famous Chocolate Wafers
1 Tbsp. sugar
1/4 cup melted unsalted butter
10 oz. high-quality chopped bittersweet chocolate
4 (8-oz.) packages (room temperature) Philadelphia cream cheese
1 1/4 cups plus 2 Tbsp. sugar
1/4 cup Hershey's unsweetened cocoa powder
4 large organic eggs
3/4 cup whipping cream
6 oz. chopped high-quality bittersweet chocolate
1 Tbsp. sugar
Bittersweet chocolate curls
- Crust: Preheat oven to 350-degrees. Butter 9-inch springform pan with 3-inch high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.
- Filling: Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top; Bake until center is just set and appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.
- Topping: Stir cream, 6 oz. chocolate, and sugar in heavy medium saucepan over low hear until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 -inch of edge and filling any cracks. Chill until topping is set, about 1 hour. (Can be made 3 days ahead. Cover with foil and keep refrigerated)
- Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving. (12 servings)