Chocolate Cheesecake

Ingredients

For the base:

250g chocolate cookies

1 tbsp sugar

4 tbsp butter

For the filling:

250g dark chocolate

230g cream cheese

1 cup sugar

1/4 cup cocoa powder

4 eggs

Preheat the oven to 170-180°C (350-375°F) and prepare a cheesecake pan, approximately 22 cm in diameter.

In a blender, blend the cookies and sugar until fine crumbs form. Add the melted butter and stir until the crumbs are coated. Place the cookies on the bottom of the pie pan and bake in the oven for 8 minutes. Then remove and proceed to the main part of the cake. Leave the oven on.

 Melt the chocolate in the microwave or over a double boiler. Mix with the cream cheese, sugar, and cocoa powder until smooth. Add the eggs one at a time, mixing well after each addition.

Pour the mixture into the pan over the cake layer and spread evenly. Meanwhile, boil 2 liters of water on the stovetop or in an electric kettle. Wrap the pan (which already contains the cake layer and the main cake) in foil, carefully and tightly, using several layers.

Next, take a larger pan or a rimmed baking sheet large enough to comfortably accommodate the cake pan. Place the foil-wrapped cake pan inside the larger pan and pour boiling water into the larger pan until it reaches halfway up the pan. This will create a water bath.

Gently place everything in the oven to bake for 1 hour. After removing the cake, remove the foil and let it cool. Once the cheesecake is cool, run a knife between the edges and the cheesecake to make it easier to remove from the pan. Then, refrigerate it overnight.

Enjoy!