Triple Chocolate Cheesecake

Preheat your oven to 325°F (163°C). In a bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 8-10 minutes, then remove from the oven and let cool.

Make the cheesecake filling:
In a large mixing bowl, beat together the softened cream cheese and sugar until smooth and creamy. Add the heavy cream, cocoa powder, and vanilla extract, and continue to beat until well incorporated. Add the eggs one at a time, mixing after each addition. Stir in the melted semisweet chocolate and heavy cream until smooth and creamy.

Bake the cheesecake:
Pour the cheesecake filling over the cooled crust in the springform pan. Bake for 50-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Afterward, remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.

Make the ganache:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes. Stir until smooth and glossy. Let the ganache cool slightly before pouring it over the chilled cheesecake.

Top the cheesecake:
Pour the chocolate ganache over the chilled cheesecake, allowing it to drip down the sides. Refrigerate the cheesecake for an additional 1 hour to set the ganache.

Serve and enjoy:
Slice and serve the decadent triple chocolate cheesecake! Garnish with chocolate shavings, whipped cream, or chocolate curls for extra flair.

Serving and Storage Tips: