Chocolate Cheesecake...No Bake and Eggless

Although I made this a while back, this cheesecake is totally dedicated to my brother. I know he would love this, being chocolate crazy was one of the things we had in common growing up!

It is Rakshabandhan today and I so wish he was here with me to celebrate.

I had made this back in April when I had some friends over for dinner on the eve of Manoj's Birthday. I had bought cream cheese to bake a cake, but then changed plans and made this. It was everything I would ever want in a dessert, chocolate and some more chocolate!  It was a breeze to make and tasted just incredible!

Chocolate Cheesecake

Ingredients:
Base:
150 gms cookies, crushed (I used digestive biscuits)
2 tbs cocoa powder, omit if using chocolate cookies
4 tbs melted butter
2 tbs sugar

Cheesecake Filling:
200 gms cream cheese
240 ml heavy cream
150 gms semisweet chocolate
100 gms sugar
2 tsp vanilla extract

Ganache Topping:
100 gms semisweet chocolate
100 ml heavy cream

Method:
Base:
Mix together the crushed cookies, cocoa, sugar and melted butter. Press the mixture into the bottom of an 8" spring form pan and bring it up to the sides a little. Chill the base while you prepare the filling.

Cheesecake Filling:
Melt the chocolate over a double boiler. Keep aside to cool.

Whip the cream and sugar together to almost stiff peaks.
Whip the cream cheese until smooth and creamy.
Stir in the cooled chocolate and vanilla extract.
Fold the cream into the chocolate mixture.
Pour this mixture over the prepared crust and smooth the top. Refrigerate for 5-6 hours until set.

Ganache Topping:
Melt the chocolate and cream over a double boiler until smooth. Cool to room temperature.

When the cheesecake has set, run a knife around the edges and unmold carefully. Tranfer to a serving plate and spread the ganache over the top.