Layered Chocolate Cheesecake with Ghirardelli Ganache Glaze

Follow our step-by-step guide on how to make Layered Chocolate Cheesecake with Ghirardelli Ganache Glaze.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   In a medium mixing bowl, blend together crushed chocolate wafer cookies, melted butter, and granulated sugar until the mixture is well combined.

3. Step 3

   Firmly press this delightful crust mixture into the bottom and up the sides of a 9-inch springform pan that has been lightly coated with cooking spray.

4. Step 4

   Bake the crust in the preheated oven for 10 minutes, then let it cool completely on a wire rack for about 30 minutes.

5. Step 5

   While the crust cools, lower the oven temperature to 325°F (160°C).

6. Step 6

   For the luscious cheesecake filling, beat cream cheese in a heavy-duty stand mixer fitted with a paddle attachment on medium speed until it reaches a smooth and creamy consistency, which should take around 2 minutes.

7. Step 7

   Gradually incorporate sugar and flour, continuing to mix until the batter is silky.

8. Step 8

   Add the eggs and egg yolks one at a time, mixing on low speed just until the yellow disappears after each addition.

9. Step 9

   Finally, stir in the fragrant vanilla extract.

10. Step 10

    Divide the cheesecake batter into two equal portions, pouring one half into the prepared crust and spreading it evenly.

11. Step 11

    In a small microwave-safe bowl, combine Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips.

12. Step 12

    Microwave on medium power for 1.

13. Step 13

    5 to 2 minutes, stirring every 30 seconds until the chocolate is melted and smooth.

14. Step 14

    In another small bowl, mix coffee liqueur with espresso granules, stirring until the espresso dissolves.

15. Step 15

    Blend this mixture into the remaining cheesecake batter, then fold in the melted bittersweet chocolate until fully incorporated.

16. Step 16

    Gently pour the coffee chocolate batter over the plain cheesecake layer in the crust, spreading it evenly.

17. Step 17

    Since the pan will be quite full, place it on a rimmed baking sheet to catch any drips.

18. Step 18

    Bake at 325°F (160°C) until the center is nearly set but still has a slight jiggle, which should take about 1 hour and 5 to 1 hour and 15 minutes.

19. Step 19

    Once baked, allow the cheesecake to cool completely on a wire rack for about 2 hours.

20. Step 20

    After cooling, loosely cover the pan with aluminum foil and chill in the refrigerator for 8 to 12 hours.

21. Step 21

    To remove the cheesecake from the pan, gently run a knife or offset spatula around the outer edge to loosen it, then carefully remove the sides of the springform pan.

22. Step 22

    For the decadent ganache topping, about an hour before serving, bring cream and corn syrup to a gentle simmer in a small saucepan over medium heat.

23. Step 23

    Place Ghirardelli Semi-Sweet Chocolate Baking Chips in a heatproof bowl and pour the hot cream mixture over them.

24. Step 24

    Let it sit for 1 minute, then whisk gently until the ganache is smooth.

25. Step 25

    Allow it to cool slightly for about 15 minutes.

26. Step 26

    Pour the luscious chocolate ganache over the top of the cheesecake, gently spreading it to the edges of the crust.

27. Step 27

    Chill until set, which should take about 30 minutes.

28. Step 28

    Feel free to garnish as desired before serving, and enjoy the rich, indulgent flavors of your homemade cheesecake masterpiece.