Chocolate cheesecake

Ingredients:

For the base

• 1 1/3 cups crushed crisp cookies
• 60 g melted butter
• 1 tbsp cocoa powder

For the filling

• 170 g dark chocolate, finely chopped
• 2.5 tbsp. cream cheese
• 3/4 cup fine sugar
• 1 tbsp custard powder
• 3 large eggs and 3 egg yolks
• 2/3 cup sour cream
• 1/2 teaspoon cocoa powder, dissolve in 1 tablespoon hot water

For the glaze

• 90 g dark chocolate, finely chopped
• 1/2 cup heavy cream
• 1 teaspoon dark corn syrup

Preparation:

1. Prepare the base: In a food processor, pulse the cookies, melted butter, and cocoa powder until moist crumbs form. Pour the moist crumbs into a 9-inch (23 cm) baking pan and smooth them out evenly, even up the sides. Freeze the pan with the crust.
2. Prepare the filling: Melt the chocolate in a double boiler or microwave and let cool slightly. Beat the cream cheese with a mixer, then add the sugar and custard powder, and beat again until smooth. Continuing to beat, gradually add the eggs and yolks, then the sour cream. Add the dissolved cocoa and melted chocolate, and mix until smooth. You will have a runny dough.
3. Preheat oven to 325°F (160°C). Remove pan from freezer and pour batter into crust. Place cheesecake in oven and bake until edges are set but center is still slightly opaque, about 1 hour 20 minutes.
4. Turn off the oven and let the cheesecake rest inside for 20 minutes. Using a knife, carefully loosen the cheesecake from the edges of the pan, then cool to room temperature. Refrigerate and chill for 4 hours.
5. Prepare the glaze: Melt the chocolate, cream, and corn syrup in a double boiler. Stir the glaze until smooth and cool slightly, then pour it over the cheesecake.