4 tbsp butter, melted
3 tbsp cocoa powder
3 tbsp sugar
1 tsp vanilla
1 1/2 cups chocolate digestives crushed
For the Cheesecake
4 (8oz) bricks of cream cheese,
softened
4 eggs
1 1/2 cups sugar
1/3 cup sour cream
1 tsp vanilla
3 tbsp vanilla custard powder
For the Chocolate Ganache
1 cup semi sweet chocolate chips
1 cup heavy cream
Preheat oven to 350 degrees F.
Combine the biscuit crumbs, cocoa powder, and sugar in a food processor and process until
fine crumbs. Pulse in the vanilla and melted butter until moistened. Press into
the bottom and a little up the sides of a 10 inch springform pan. Bake for 5
minutes. Remove from oven, but keep oven on.
Place a 9x13 baking dish on the
bottom rack of your oven and fill with warm water.In the bowl of your stand
mixer, fitted with the paddle attachment, beat the cream cheese until light and
fluffy. Add one egg at a time, beating in-between, and scrape down sides of
bowl occasionally.
Add the sour cream, sugar, vanilla
and vanilla custard powder. Mix until smooth. Pour onto the prepared crust.
Bake on the rack above the pan filled with water for 1 hour.
Turn off the oven, crack it open
slightly and leave in oven for 1-2 hours. Remove from oven and let come to room
temperature completely. Cover with plastic wrap and place in fridge to chill
for 2 hours.
For the Ganache:
Place the chocolate chips in a bowl,
set aside. Heat the cream in the microwave for 1 1/2 minutes, then pour on top
of the chocolate chips. Let sit for 30 seconds, then whisk until smooth. Let
cool slightly, then carefully pour on top of the cheesecake. Refrigerate again
until set.