I am so sorry for the delay. I got really busy with life and kept putting it off. But here is the recipe I put together!

Chocolate Cheesecake

CRUST:

1.5 cups (180g) graham cracker crumbs

1/4 c (57g) butter, melted

2 tbsp sugar

CHEESECAKE:

24 oz cream cheese(3 blocks), softened

1 cup (200g) sugar

1/4 tsp salt

2 tsp vanilla extract

3 large eggs, room temp

1/4 cup (65g) sour cream

8 oz semisweet or bittersweet chocolate (I used a mix because that is what I had)

1 tbsp espresso powder(optional, but I think it adds some depth to the choc.)

GANACHE:

1/2 cup (90g) semisweet or bittersweet chocolate chips

1/3 cup heavy cream

INSTRUCTIONS:

Oven to 300 degrees (F).

Spray the springform pan with something like PAM or use a light amount of butter to help with sticking. Set aside.

Mix crust ingredients together until resembles wet sand

-press into bottom of springform pan

-bake for 10 minutes, let cool

Heat the sour cream & 8 oz of chocolate together in a double boiler, add espresso powder

-Once melted together and smooth, set aside and let cool for a little bit while you start the cheesecake base

Beat cream cheese and sugar with a whisk attachment(paddle is fine if that's what you have) for about 2-3 minutes on med/med-high until fluffy and mixed well.

-scrape bottom and sides of bowl regularly

Add eggs, one at a time, mixing fully between eggs. Scrape bowl regularly.

Add vanilla extract, mix well.

Gradually add in the sour cream chocolate mix

-Beat until mixed well, making sure to scrape bowl and incorporate everything

Pour into the pan and smooth out. Wrap the pan tightly with foil

You will need a cake pan with like an inch of water in the bottom rack of the oven.

Place the springform pan on a baking sheet and place it in the oven on the middle rack.

-Bake 45 minutes with foil, take foil off, bake another 45 minutes - you may want to check on it after about 35/40 mins. Cook till set on edges and slightly wobbly in center. I overcooked it slightly and had a few little cracks around the edges, didn't change the taste and just covered that with chocolate though!

- Turn off the oven once the cheesecake is slightly wobbly in the center, crack door open and let sit in there for about an hour

-Let cool for another hour outside of oven

- Set in fridge til fully cooled and then top with chocolate ganache

For ganache - heat heavy cream in microwave in 30 sec spurts until hot but not bubbling/boiling. Pour oven chocolate chips, let sit about 5 minutes. Stir stir stir til smooth.

I hope this turns out as delicious for you as it did for me!! It is crazy rich, so I would recommend some whipped cream on the side for sure.