Chocolate cheesecake - baked

Hey you! I think it is time for another cheese cake receipt. And not just any cheesecake, but one with a lot of chocolate.

When I was in Milan - Italy I discovered in the hotel the spring edition of the "Feel Good Time" magazine. I fliped through it and then I saw this recipe :). Since we cannot simply take the magazine and leave (not nice) I've just written it down.

After a month, I've finally tried the recipe. Was it worth it? Definitely yes! Therefore, I will share it with you.

We need:

For the base:	For the cream:
250 g chokolate biscuits	400 g dark chocolate, broken into chunks
75 g melted butter	50 g butter
	600 g cream cheese
	100 g caster sugar
	½ tsp vanilla extract
	4 eggs, beaten
	2 tbsp cacao powder
	300 ml crème fraiche

How do we proceed?

Preheat the oven to 180 C.

Crumble the biscuits. Mix the crumbled biscuits with the melted butter.

Press into the bottom of a spring-form pan. Bake for 10 minutes. Remove and cool.

For the filling, place the chocolate and butter in a bowl set over a pan of simmering water and melt. You can melt the chocolate also in the microwave.

Next beat the cream cheese and sugar in a large bowl.

Add the vanilla to the eggs and gradually add to the cream cheese mix, beating continuously. Here I did not pay attention and did it in the other way.

Sift over the cacao, stir and add the chocolate. Mix.

Add crème fraiche and mix once again.

Pour into the biscuit-lined tin and level the surface.

Wrap the entire base and walls of the tin with foil. Place in a large roasting tin and fill with hot water that comes halfway up the sides. 
 

Bake on the middle shelf of the oven for 45 minutes.

Remove from the oven, leave in the water bath for 30 minutes, then remove and leave to cool in the tin. Cover with cling film and chill in the fridge for at least 6 hours or overnight.

Bonus: