1 package (9-ounce) chocolate wafer cookies
6 tbsp. unsalted butter, melted
4 bars (8 ounces each) cream cheese, room temperature
1 ½ cups sugar
½ tsp. salt
4 large eggs
1 cup sour cream
8 ounces semisweet chocolate, melted
¼ cup heavy cream
4 ounces chopped semisweet chocolate
Preheat oven to 325ºF. Assemble a 9-inch springform pan with the raised side of the bottom facing down. 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. 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. 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). 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.
Prepare Chocolate Ganache: In a small saucepan, bring cream to a boil. Remove from heat, and add chocolate. Stir until melted, then set aside until thickened, 2 to 5 minutes.
Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving. Recipe makes 1 (9-inch) cheesecake.