Step 1: Prepare the crust

1. 1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

1. 1. In a bowl, combine graham cracker crumbs, cocoa powder, melted butter, and sugar. Mix until the texture resembles wet sand.

1. 1. Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then set aside to cool.

Step 2: Make the filling

1. 1. In a large mixing bowl, beat the cream cheese until smooth and creamy.

1. 1. Add sugar and cocoa powder, mixing until well combined.

1. 1. Gradually beat in the melted chocolate, followed by the eggs, one at a time.

1. 1. Mix in vanilla extract and heavy cream until the filling is smooth.

Step 3: Assemble and bake

1. 1. Pour the filling over the cooled crust, smoothing the top with a spatula.

1. 1. Place the springform pan in a larger roasting pan and fill the roasting pan with hot water, about halfway up the sides of the springform pan (water bath).

1. 1. Bake for 55-65 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.

Step 4: Chill the cheesecake

1. 1. Remove the cheesecake from the water bath and cool to room temperature.

1. 1. Cover and refrigerate for at least 6 hours, preferably overnight, to set fully.

Step 5: Prepare the ganache (optional)

1. 1. In a small saucepan, heat the heavy cream until just simmering.

1. 1. Pour the hot cream over the chopped chocolate and let it sit for 2 minutes. Stir until smooth, then mix in the butter.

1. 1. Spread the ganache over the chilled cheesecake and let it set before serving.

Step 6: Serve

• • Slice the cheesecake with a sharp knife, wiping the blade clean between cuts. Serve chilled or at room temperature.