For the crust:
1 1/2 C (225g) crunchy cookie crumbs (use gf cookies to make this gf.) - Teddy Grahams are a good one. Or Oreos.
6T (84g) unsalted butter, melted
For the cheesecake:
6oz bittersweet chocolate, chopped
3T (15g) unsweetened cocoa powder (preferably Dutch-processed)
2 1/2C (20 fl oz) heavy whipping cream, chilled (plus more by the teaspoonful if necessary)
1C (115g) icing sugar
1 8oz pkg full fat cream cheese at room temp.
1/8t kosher salt
shaved chocolate for decorating (optional)
In a large bowl, mix the cookie crumbs and melted butter until well combined. Press into bottom and sices of a 9in springform pan, or deep dish pie plate. Place in the freezer until firm (at least 10mins).
Place the chopped chocolate in a small microwave bowl and melt in short burst at 50% power, stirring in between until melted and smooth. Add cocoa powder, combine, and set aside to cool briefly. In the bowl of a stand mixer with whisk attachment, beat heavy whipping cream on med-high until soft peaks form. Add icing sugar and continue to beat until stiff glossy peaks form. Transfer to large bowl and place in fridge to chill. Switch to paddle attachment and use same bowl to beat cream cheese and salt on med-high until light and fluffy. Add the melted chocolate to the cream cheese in the mixer bowl and beat until well combined. Stop the mixer. Add the chocolate/cream cheese mixture to the whipping cream and whisk together gently by hand. Add more cream if needed to create a smooth mixture.
Remove crust from freezer and pour in the cheesecake mixture. Place in fridge for 2hrs or freexer for 1 hr to chill until set. decorate top as desired, slice and serve chilled.
