Triple-Chocolate Cheesecake

Ingredients

1 package (9 ounces) chocolate wafer cookies

6 tablespoons unsalted butter, melted

4 bars (8 ounces each) cream cheese, room temperature

1 1/2 cups sugar

1/2 teaspoon salt

4 large eggs

1 cup sour cream

8 ounces semisweet chocolate, melted

Chocolate Ganache, for topping

Directions

1.   Preheat oven to 325 degrees. Assemble a 9-inch
springform pan with the raised side of the bottom facing down.

2.   In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer
to prepared pan, and press crumbs firmly and evenly
into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.

3.   Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.

4.   Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in
oven, without opening (this helps prevent cracking).

5.   Run a thin knife around the edge of the pan (this
helps prevent cracking, too); leave in pan, and cool
completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.

6.   Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving. 

credit to : marthastewart.com