225 gr Meurisse Dark Chocolate From Papua New Guinea
1 cup finely ground chocolate cookies, or even more depending on your springform pan
4 tablespoons unsalted butter, melted
1 cup plus 3 tablespoons sugar
3 packages (225 each) cream cheese, room temperature
Pinch of salt
3/4 cup sour cream, room temperature
3 tablespoons unsweetened cocoa powder
2 teaspoons pure vanilla extract
3 large eggs, room temperature
Preheat the oven to175C. Stir together cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom and up 1 inch on sides of a buttered up 9-inch springform pan. Bake until set, about 10 minutes. Transfer to a wire rack, and let cool. Reduce oven temperature to 150C.
Melt Meurisse Dark Chocolate From Papua New Guinea in a medium heatproof bowl set over a pan of simmering water, stirring, about 2 minutes. Let cool.
Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With the mixer on low speed, add remaining cup sugar in a slow, steady stream. Add salt; mix until combined. Add sour cream, cocoa, vanilla, and melted chocolate; mix until combined.
Add eggs, one at a time, mixing each until just combined (very important do not overmix).
Pour cream cheese filling over the crust.
Bake until set but still slightly wobbly in the center, 50 to 60 minutes. Let cool completely in the pan on the rack. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around the edge of the cake.