Looking for a delectable dessert this holiday season? Try out this soft and rich chocolate ganache cheesecake at home and we guarantee that you'll love the oozing chocolatey goodness. Plus, it's made even better with a velvety layer of Belgian chocolate mousse!

Ingredients:

Crust:
7 tbsp unsalted butter, melted
¼ cup brown sugar
2½ oz or 20 pcs chocolate cookies, crushed

Filling:
2 lb cream cheese, at room temperature
1½ cups heavy cream
1½ cups brown sugar
4 pcs eggs
4 oz dark or white milk chocolate bars or chips, shaved if using bars and melted
¼ cup powdered sugar
1 tbsp cocoa powder
2 tsp vanilla extract

Chocolate Ganache:
16 oz dark or milk chocolate bars or chips, shaved if using bars
2 cups heavy cream

Garnish:
Dark and white chocolate bars, shaved
Whipped cream, chilled

⬇️ How to make Chocolate Ganache Cheesecake ⬇️

Crust:
0:38 Preheat the oven to 300 degrees F.
0:42 In a bowl, combine all ingredients together then whisk until evenly incorporated.
0:55 Press the crumb mixture into a 9-inch round pan. Make sure to coat the bottom evenly.
1:03 Keep the crust chilled for at least 30 minutes until firm.

Filling:
1:06 In a mixer bowl attached to a hand beater, cream together the cream cheese, brown sugar, and cocoa powder for roughly 5 to 8 minutes until creamy and the sugar has dissolved.
1:19 Add the vanilla extract, eggs, and melted chocolate. Continue creaming until incorporated, then set aside.
1:36 In a chilled mixing bowl, combine cream and powdered sugar. Whisk until it forms soft peaks.
1:46 Fold whipped cream into your cream cheese mixture until evenly incorporated.
1:56 Pour the filling into the crust. Line the bottom of your cake tin with aluminum foil. Transfer this onto a large roasting tray.
2:09 Pour enough water onto your roasting tray until it reaches ¼ of your cake tin.
2:17 Bake for roughly an hour, until a cake tester comes out clean. You may need to add more water while baking.
2:26 Once baked, transfer the cheesecake onto cooling racks. Allow your cheesecake to cool down completely while still in the cake tin. Remove the spring from the lid only when the cheesecake has cooled down.

Chocolate Ganache:
2:30 Prepare your ganache only when your cheesecake has cooled down completely. When ready, transfer your chocolate and heavy cream into a heat-proof mixing bowl. Over a pot of boiling water.
2:40 Stir until the chocolates have melted and the cream has evenly incorporated.
2:50 Transfer your cooled-down cheesecake onto a cooling rack, then place this on top of a baking sheet (the deeper the better).
2:55 Pour your ganache on top and around the cheesecake. Allow the ganache to flow, until it evenly coats the entire cheesecake
3:06 Once coated, transfer the entire cheesecake into a chilled area and allow the ganache to firm up, for at least 2 hours, best if overnight.
3:08 Once the ganache is firm, serve with whipped cream and 2 ounces of mixed shaved chocolates for the entire cake.

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