Melt chocolate - Break the chocolate into small pieces. Place in a microwave-safe bowl or double boiler. Melt at 50% power for one minute or more until melted. Set aside to cool slightly.Pro tip - It is important to do this now so the chocolate will cool otherwise the warm chocolate will seize into the batter.
Crush the Graham cracker/biscuits in a food processor. Add sugar, and cocoa powder - combine well. Then add the melted butter and stir to combine.Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them.
Pour crumbs into a 9-inch tart pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.Pro tip - Pressing down firmly will ensure a good base for the cheesecake and it won't fall apart when you cut slices
Chill in the fridge while you are preparing the batter.
In the bowl of a stand mixer, with the whisk paddle attachment, combine cream cheese and sour cream. Then, add the sugar. Followed by the cornflour and vanilla extract.Pro tip - The cream cheese must be at room temperature. Otherwise, the batter will be lumpy. If necessary, place a warm bowl on top of the cream cheese to help thaw faster.
Add eggs one at a time making sure to incorporate each well.Pro tip - We want each egg to incorporate well but we do not want to incorporate too much air into the batter. Otherwise, the top will crack when baking. So, do not overmix.
Finally, add in the melted chocolate and cooled coffee or espresso.Pro tip - If the chocolate is not cooled, it will seize when added to the batter and you will end up with small shards of chocolate in the batter. So, make sure the chocolate is room temperature.
Pour the batter into the prepared tart pan over the crust. Place the tart pan on a baking tray and place the baking tray in a roasting rack. Pour 2 cups of hot water into the roasting rack, outside the baking tray (see video) Pro tip - The water will create steam in the oven and prevent the custard-based cheesecake from drying out.
Baked on the center rack of the oven for about 30 to 35 minutes or until set but still slightly wobbly in the center. Cool for at least 2 hours before you add the topping.
In the microwave-safe bowl or double boiler, combine the chocolate, cream, honey, and butter. Heat. until melted and smooth.
Pour over the cheesecake tart and shake the pan to let it spread naturally toward the edges. Pro tip - you can also use a spatula and create a swirl effect on the chocolate. Looks pretty!
Chill the cheesecake for at least 4 hours, preferably overnight. Decorate with chocolate shavings or dust with some powdered sugar.
Temperature - Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw. You can thaw cream cheese in the microwave at 50% power for 10 secs at a time. Do not melt it as it does alter the taste. Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency.
Quality - Use good quality high-fat cream cheese like mascarpone or Philadelphia as they are thicker in consistency as compared to low-fat cream cheese, which can affect the consistency of your baked batter.
Pans - Prepare your baking pans properly. Use a tart pan and use two baking trays to bake. One small baking tray to hold the tart pan and a larger baking tray to hold the small tray so you can add water to the large tray and bake in a water bath. (see video)
Mixing - Never over mix, a cheesecake batter, since this will incorporate air and lead to cracking.
Baking - Since cream cheese batter is similar to a custard, baking in a water bath helps keep the custard batter soft and supple rather than dry and spongy. This also prevents cracking.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you