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Assemble cookies for the crust.
Place chocolate wafers into a food processor.
Add 2 tablespoons of sugar.
Melt 1 stick of butter.
Add butter to wafer/sugar mix and pulse until fine crumbs.
Do not over mix. Crumbs should resemble wet sand.
Place cookie mixture into a cheesecake pan.
Press to form an even layer crust on the bottom of the pan.
Bake crust at 325F (163C) Convection mode for 8 minutes in the Combitherm oven.
Add 4 (8oz) packages of cream cheese and 1-1/2 cups of sugar to a mixing bowl.
Blend the mixing bowl ingredients together.
Mix until sides of the bowl are scraped clean.
Melt 12oz of semi sweet chocolate for the filling.
Add cocoa powder to the cream cheese mixture.
On low speed, mix until cocoa powder is combined.
Mixture should resemble light and soft peaks.
Add eggs one at a time to cream cheese mixture.
Beat eggs on low speed.
Blend until eggs have been fully incorporated.
Add melted chocolate to cream cheese mixture.
Add cream cheese filling to the cooled crust.
Spread filling evenly over top leaving no air pockets.
Place plastic wrap over entire cheesecake pan.
Once wrapped, bake cheesecakes at 190F (88C) steam mode for 2 hours.
Once baked, mix melted chocolate and heavy cream together and place on top of cooled cheesecakes.