Pastry Essentials: Chocolate Cheesecake

• 1 3/4 sticks butter, room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla sugar
• 1 1/4 cups all purpose flour
• 1/2 cup cacao powder
• butter for the pan
• 7 ounces dark chocolate (70%)
• 10 1/2 ounces cream cheese, at room temperature
• 3 large eggs, at room temperature
• 1/4 cup granulated sugar
• 1 teaspoon vanilla sugar
• 3/4 cup plus 1 1/2 tablespoons heavy cream, at room temperature
• 2 tablespoons espresso coffee (or strongly made coffee), cooled
• 1/2 tablespoon cacao powder

1. In a standing mixer, cream the butter, sugar, vanilla sugar, flour and cacao powder together on low until thick and smooth.
2. Line the bottom of a 9-inch springform pan with parchment paper and butter the sides of the pan.
3. Pour the batter into the pan and smooth out the surface; refrigerate.
4. Preheat the oven to 350F.
5. Chop the chocolate and melt it in the microwave on low power, stirring it every so often so that it doesnt burn.
6. In a standing mixer, cream the cream cheese, eggs, sugar and vanilla sugar until very smooth.
7. Add the melted chocolate, cream and coffee and mix on low until combined and very smooth.
8. Remove the pan from the fridge and pour in the filling.
9. Bake the cake in the center of the oven for about 55 minutes.
10. Remove from the oven and let cool to room temperature.
11. Place in the fridge for at least 23 hours.
12. Garnish the top with a dusting of cacao powder before serving.

butter, sugar, vanilla sugar, flour, cacao powder, butter, chocolate, cream cheese, eggs, granulated sugar, vanilla sugar, heavy cream, espresso coffee, cacao powder

Taken from www.foodrepublic.com/recipes/pastry-essentials-chocolate-cheesecake-recipe/ (may not work)