Godiva Chocolate Cheesecake Recipe

How to Make Godiva Chocolate Cheesecake

1. **Make the Chocolate Crust:**
2. Preheat oven to 325°F (160°C).
3. Tightly wrap the bottom of a 9-inch springform pan with heavy-duty aluminum foil.
4. In a medium bowl, combine 1 ½ cups of chocolate wafer crumbs and 6 tablespoons (3 ounces) of melted unsalted butter. Mix until evenly moistened.
5. Press the crumb mixture firmly into the bottom of the prepared springform pan.
6. Refrigerate the crust while you prepare the filling.
7. **Make the Filling:**
8. In a microwave-safe bowl, melt 8 ounces of Godiva dark chocolate in 30-second intervals, stirring until smooth. Let cool slightly.
9. In a large bowl, beat 2 (8 ounce) packages of cream cheese until smooth and creamy.
10. Gradually add 1 ½ cups of granulated sugar, beating until well combined.
11. Add 4 large eggs, one at a time, beating well after each addition.
12. In a small bowl, dissolve ½ teaspoon of salt in ¼ cup of hot brewed coffee.
13. Slowly beat the coffee mixture into the cream cheese mixture.
14. Stir in 1 teaspoon of vanilla extract and the cooled melted Godiva chocolate until well blended.
15. Pour the filling over the chilled crust.
16. Place the springform pan in a larger roasting pan.
17. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan.
18. Bake for 60-70 minutes, or until the center is just set. A slight wobble is okay.
19. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool slowly.
20. Remove the cheesecake from the roasting pan and let it cool completely on a wire rack.
21. Once completely cool, cover the pan with aluminum foil and refrigerate for at least 6 hours, or preferably overnight.
22. **Make the Whipped Cream Topping:**
23. Loosen the edge of the cheesecake with a thin knife.
24. Remove the sides of the springform pan.
25. In a chilled bowl, beat 2 cups of heavy cream with 2 tablespoons of powdered sugar and ½ teaspoon of vanilla extract until stiff peaks form.
26. Reserve 1 cup of whipped cream for garnish.
27. Spread the remaining whipped cream over the top of the cheesecake.
28. Sprinkle with 2 ounces of grated Godiva chocolate.
29. Transfer the reserved whipped cream to a piping bag fitted with a large star tip.
30. Pipe a border of rosettes around the edge of the cheesecake.
31. Garnish with Godiva chocolate coffee beans.
32. Cut into wedges and serve.