Chocolate Cheesecake

Crust

• 1.5 cups graham cracker crumbs
• 1/3 cup butter, melted
• 1 tbsp brown sugar
  

Use a springform pan or cover a round pan with foil, with the foil overhanging sides of the pan. This will make it easier to take out the cake from the pan. Mix crumbs, butter and sugar well, then pat mixture onto bottom of pan to form crust. Keep in the fridge.

Filling

• 2.5 packages cream cheese, softened
• 3 large eggs
• 1/3 cup brown sugar (use 1/2 cup if using bittersweet chocolate)
• 1 teaspoon vanilla extract
• pinch of salt
• 3.5 ounces semisweet baker's chocolate

Pre-heat the oven to 300 F. Mix the sugar and cream cheese in a big mixing bowl. Add the eggs, vanilla and salt and gently beat until the mixture has a velvety texture. Melt the chocolate, add to the bowl and mix by folding in using a spatula. Pour the mixture on the crust and bake for 40-45 minutes (this can vary depending on the thickness of your cake ... mine was about 1.5 cm thick). When you take out the cake and shake it gently, the outside edges must be firm, while the center is still loose. Let it cool for 15 minutes in the room temperature and after that refrigerate for 3-4 hours.