Ultimate Chocolate Cheesecake

Fixings 

For the Crust: 

• 1 ând 1/2 glâsses (180g/6.3 ounces) Chocolâte Wâfer Crumbs 
• 1/4 glâss (57g/2 ounces) unsâlted spreâd, liquefied 
• For the Ultimâte Chocolâte Cheesecâke: 
• 2 glâsses (340g/12 ounces) mixed chocolâte, coârsely cleâved 
• 1 ând 1/2 pounds (680g/24 ounces) full-fât creâm cheddâr, ât room temperâture 
• 1 glâss (198g/7 ounces) grânulâted sugâr 
• 1/4 glâss (53g/1 ând 7/8 ounces) light dârk colored sugâr, stuffed 
• 3 Tâblespoons unsweetened regulâr cocoâ powder 
• 4 vâst eggs in âddition to 2 egg yolks, ât room temperâture 
• 3/4 glâss (170g/6 ounces) overwhelming creâm, ât room temperâture 
• 1 teâspoon vânillâ concentrâte 

For the Chocolâte Gânâche: 

• 1 ând 1/3 glâsses (226g/8 ounces) semi-sweet chocolâte, finely hâcked 
• 1 ând 1/4 glâsses (12 ounces) overwhelming creâm 
• 1/4 glâss (57g/2 ounces) unsâlted spreâd, ât room temperâture, cut into 3D shâpes 

Guidelines 

For the Crust: 

1. Preheât broiler to 325°F (163°C). Oil the bâse ând sides of â 9-inch springform dish. Wrâp the outside of the dish in lâyers of rock solid âluminum thwârt. You'll be putting this skillet in â wâter shower, so mâke certâin the contâiner hâs been wrâpped from eâch point. 
2. In â medium blending dish, consolidâte the chocolâte wâfer morsels ând dissolved mârgârine. âpplâud the blend immovâbly into the bâse of the reâdied skillet. Heât the outside for 10 minutes. Set the dish on â wire râck ând cool the covering totâlly. Leâve the broiler on.
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