For the cake:
1 1/2 cups chocolate wafer crumbs
1/3 cup unsalted butter, melted
340 grams semi-sweet or bittersweet chocolate
680 grams full fat cream cheese
1 cup granulated white sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup full fat or light sour cream
For the Ganache:
115 grams semi-sweet or bittersweet chocolate, chopped
1/3 cup heavy whipping cream
1 teaspoon unsalted butter, room temperature
Make it right
Preheat oven to 180 degrees C.
Butter or spray with a non stick vegetable spray a pan.
In a medium sized bowl combine the chocolate wafer crumbs and melted butter. Press the crumbs evenly over the bottom of the baking pan. Cover and refrigerate while you make the filling.
Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water.
Meanwhile, in the bowl of your electric mixer beat the cream cheese, on medium low speed, until smooth. Gradually beat in the sugar.
Add the melted chocolate and beat until fully incorporated.
Add the eggs, one at a time.
Add the vanilla extract and sour cream and beat until thoroughly incorporated.
Remove the crust from the refrigerator and pour in the filling.
Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for about 50 – 55 minutes.
Let cool and then cover with plastic wrap and refrigerate for a few hours before covering with the ganache.
Place the chopped chocolate in a stainless steel bowl.
Heat the cream and butter in a small saucepan over medium heat and bring just to a boil.
Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes.