Rich, creamy, and decadent is the best way to describe this triple chocolate cheesecake recipe. A chocolate crust, a smooth chocolate filling, and a rich ganache equal's death by chocolate kind of dessert.
Preheat the oven to 375℉
In a small bowl melt the butter.
In the food processor place the graham crackers and pulse until they are a fine crumble.
Slowly add the melted butter into the food processor with the crumbled graham crackers. Pulse until all the crackers are coated with butter. This will be very wet looking but will bake out.
Spray a 9' springform pan with cooking spray. Dump the crust ingredients into the pan. With your hands press the crust around the bottom and up the sides of the pan.
Place the crust filled springform pan into the heated 375℉ for 10 minutes. Remove and set aside.
Place the cream cheese and sugar into a large bowl. With the hand mixer, mix the ingredients together until combined.
Add the baking cocoa into the creamed sugar mixture until combined.
Slowly add the eggs and yolk into the chocolate cream mixture and mix until combined.
Pour in the vanilla extract and milk, mix together.
Add the flour and mix just until combined.
Using two sheets of foil wrap the 9" springform pan with it. Making sure that the foil is tight around the pan.
Pour the cheesecake batter into the springform pan.
Place the springform pan into a 9x13 baking pan. Fill with enough water to come up to the middle of the springform pan.
Place into a 375℉ oven for 35-40 minutes or until internal temperature reaches 150-155 degrees.
Let cool for 10 minutes then remove the ring from the springform pan.
Add chocolate morsels into a small bowl set aside.
In a small saucepan add the heavy whipping cream. Bring it to a simmer. When bubbles start to form around the sides of the pan that is when you know it's simmering.
Pour the simmered cream over the chocolate. Let set for 5 MInutes. Do not stir.
After the 5 minutes mix the cream and chocolate together until silky and smooth looking.
Pour the ganache over the top of the cheesecake. Spread until you have a nice even layer of the ganache.
Place in the refrigerator for 10 minutes or until the ganache is set. The longer the cheesecake has to cool the firmer it will be.