I have made many cheesecakes over the yrs and this one is by far the best one I have ever made. I slightly change part of the recipe to have a chocolate layer. Before starting your cheesecake batter, melt 3 oz of good dark chocolate 55%. Let it cool. After you make the cheesecake batter, pour half the batter into another bowl about 4 cups, set aside. Pour in the cooled melted cooled chocolate into the mixing bowl. Mix just until all the chocolate is incorporated. Pour the chocolate cheesecake batter into prepared pan, then the remaining cheesecake batter you set aside onto the chocolate batter. Bake as directed. The key to your cheesecake not cracking on top is not the amount of time left in the oven, but in greasing the sides of the spring form pan, this is a must! I use butter. You can leave the cheesecake in the oven for the amount of time after cooking as the recipe states though if you are not sure if its baked fully. I then made a chocolate ganache with 12oz dark chocolate 55% and 1 cup 35% cream. Bring the cream to just a boil and then stir into your chocolate. I use Valrhona chocolate disks and have no need to chop up the chocolate with these but you might need to do it if you use something else. When the ganache has cooled, it will thicken as it cools down, start in the middle of your cheesecake, pour the ganache and let it spread. Go slowly. Chill cheesecake and enjoy!
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I have made many cheesecakes over the yrs and this one is by far the best one I have ever...