Combine all Crust ingredients and press firmly into the bottom of a 9-inch springform pan.
Bake crust for 10-12 minutes. Let cool completely.
In a large bowl, beat Cream Cheese and Granulated Sugar (Filling) until smooth and creamy.
Beat in Sour Cream, Eggs, and Vanilla Bean Paste (Filling).
Gently fold in chopped Hershey's Special Dark Chocolate and Cocoa Powder (Filling).
Pour filling over cooled crust.
Bake in a water bath for 60-75 minutes, or until the center is just slightly jiggly. (Wrap the bottom of the springform pan tightly in aluminum foil before placing in the water bath).
Let cool completely in the oven with the door ajar, then refrigerate for at least 6 hours.
For the Chocolate Ganache, heat Heavy Cream and Corn Syrup in a saucepan until simmering.
Pour hot cream over chopped Bittersweet Chocolate (Chocolate Ganache). Let sit for 1 minute, then stir until smooth.
Pour ganache over chilled cheesecake and spread evenly.
Refrigerate for another 30 minutes to set ganache before serving.
1 cup170 gHershey's Special Dark Chocolate-chopped
2 tbsp30 mLCocoa Powder-unsweetened
1/2 cup120 mLHeavy Cream
8 oz225 gBittersweet Chocolate-chopped
1 tbsp15 mLCorn Syrup
Equipment
9-inch Springform Pan
Mixing Bowls
Electric Mixer
Saucepan
Roasting Pan (for water bath)
Instructions
Preheat oven to 325°F (160°C).
Combine all Crust ingredients and press firmly into the bottom of a 9-inch springform pan.
Bake crust for 10-12 minutes. Let cool completely.
In a large bowl, beat Cream Cheese and Granulated Sugar (Filling) until smooth and creamy.
Beat in Sour Cream, Eggs, and Vanilla Bean Paste (Filling).
Gently fold in chopped Hershey's Special Dark Chocolate and Cocoa Powder (Filling).
Pour filling over cooled crust.
Bake in a water bath for 60-75 minutes, or until the center is just slightly jiggly. (Wrap the bottom of the springform pan tightly in aluminum foil before placing in the water bath).
Let cool completely in the oven with the door ajar, then refrigerate for at least 6 hours.
For the Chocolate Ganache, heat Heavy Cream and Corn Syrup in a saucepan until simmering.
Pour hot cream over chopped Bittersweet Chocolate (Chocolate Ganache). Let sit for 1 minute, then stir until smooth.
Pour ganache over chilled cheesecake and spread evenly.
Refrigerate for another 30 minutes to set ganache before serving.
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