Chocolate cheesecake

 

Ingredients

Base layer

1 cup powdered graham crackers

1/4 cup butter

Filling

32 oz cream cheese softened

1 cup sugar

4 eggs

10 oz ghirardeli bittersweet choco chips

1/4 cup cocoa

Topping

1/2 cup ganache

Method

Preheat oven to 350 deg C

Mix the powdered graham cracker and butter well and press at the bottom of a spring form pan 

Bake for 10 mins

Beat the eggs lightly and keep aside

Heat to melt the choco chips and let cool

Beat the cream cheese till soft. 

Add in the sugar and beat till well mixed as fluffy

Add in the cocoa, eggs & melted choco chips

Mix well and pour into the spring foam pan

Line the outside of the pan tightly with aluminum foil

Place the pan in another baking tray, pour about 1 inch water into the pan 

Bake for 60 mins

Take out and cool for 10 mins

Cool completely in the freezer for and hour

Pour a layer of ganache and refrigerate till set.

Keep at room temperature for 30 mins before serving

To decorate, I sprinkled some chocolate shavings & sliced strawberries