With mixer running on low, slowly drizzle in the cooled melted chocolate until completely incorporated. Scrape the bowl and whisk until smooth.
Pour the batter into the springform pan over the cookie crust and smooth with a spatula.
Place the foil lined springform pan into the larger pan and open the oven and place on the rack. Take the tea kettle and pour the water into the outer pan being careful not to get any in the batter. Slide the rack in and bake for 25 minutes. Don’t open the door but lower heat to 300 and bake for 50 more minutes. Keep the door closed and shut off the heat and let the cheesecake sit in the oven with the heat off and door closed for another hour.
Remove from the oven and cool then remove the outer ring of the pan. Place the cheesecake on a serving platter.
To make the topping, whisk the heavy cream, confectioner’s sugar, cocoa powder, and vanilla to stiff peaks. Spoon the topping into a large pastry bag with a star tip and squeeze dollops of topping all over the top, building two layers of star shaped dollops.
Take a large milk chocolate bar and place bottom up on a towel. The towel will hold it in place. Take a sharp knife, sharp edge facing away from you and drag the blade across the bar towards you to make curls of chocolate. Sprinkle these over the top of the topping.
Cut into 12 even pieces and serve.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
ADVERTISEMENT
