This is without a doubt the best triple chocolate cheesecake recipe you'll ever eat! Silky-smooth and creamy chocolate cheesecake is nestled in a chocolate cookie base, then garnished with a perfect dark chocolate ganache and a sprinkle of chocolate chips - whipped cream optional!
Preheat oven to 325° F. Line the bottom of a 9-inch springform pan with a round piece of parchment, then spray with cooking spray or grease with butter.
Blend cookies in food processor until finely ground, or place in a large zipper bag and crush with a rolling pin. Add melted butter and pulse or stir until well blended.
Press crumbs evenly onto bottom and about 1-inch up the sides of the springform pan. Bake just until set, about 5 minutes. Cool while preparing cheesecake filling.
Microwave heavy cream in two 30-second intervals, until warmed through. Place the chopped chocolate in a bowl and pour the warm cream over, ensuring it is completely covered. Allow to sit for 3-5 minutes, then stir with a rubber spatula until completely melted and combined. Allow to cool about 5 minutes.
In a stand mixer, blend the cream cheese, sugar, cocoa powder, and salt at medium speed until smooth. Blend in eggs 1 at a time, mixing well between each. Slowly blend in lukewarm chocolate and vanilla extract, mixing until just combined.
Pour filling over crust and smooth out the top. Bake until center is just set and just appears dry, about 45-50 minutes. Turn oven off and prop the door open with the handle of a wooden spoon. Cool the cheesecake in the oven for 1 hour, then cover and chill in the refrigerator overnight.
Microwave heavy cream in two 30-second intervals, until warmed through. Place the chopped chocolate in a bowl and pour the warm cream over, ensuring it is completely covered. Allow to sit for 3-5 minutes, then add the vanilla extract and salt. Stir with a rubber spatula until completely melted and combined. Allow to cool slightly, about 5 minutes.
Pour over the middle of the cheesecake, spreading to within 1-inch of the edge. Chill until ganache is set, about 1 hour.
Run a knife around the sides of the cheesecake to loosen if necessary, then release from the pan. Transfer cheesecake to a serving plate. Top with chocolate chips or curls. Serve immediately with fresh raspberries and whipped cream, if desired.
Cheesecake can be made 3 days ahead; keep covered in the refrigerator until ready to serve.