Instructions

• Preheat oven to 375°F. Spray a 9-inch springform pan with non-stick cooking spray and line the bottom with parchment paper if desired; spray the parchment as well.
• Make the cake layer: place 4 oz bittersweet chocolate chips and 1/2 cup butter in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until completely melted and smooth. Set aside briefly to cool but remain pourable.
• Stir 3/4 cup granulated sugar into the melted chocolate and butter. Add 3 room-temperature eggs one at a time, stirring after each until incorporated. Stir in 1 teaspoon vanilla extract.
• Sift 1/2 cup unsweetened cocoa powder over the batter, add a pinch of salt, and gently stir to combine. Stir in 1 1/2 oz dark chocolate chips just until distributed.
• Pour the batter into the prepared springform pan and bake 20–25 minutes, or until the center is just set. Remove from oven and cool completely on a wire rack before adding the cheesecake layer. Once the cake layer is cool, reduce oven temperature to 325°F.
• Melt the cheesecake chocolate: place 1 cup bittersweet chocolate chips and 1 cup dark chocolate chips in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until fully melted and smooth. Set aside to cool slightly.
• Make the cheesecake filling: in the bowl of a stand mixer or a large mixing bowl, beat 32 oz cream cheese about 30 seconds until smooth. Scrape the bowl, then add 1 cup granulated sugar, 1/4 cup unsweetened cocoa powder, and 1 teaspoon vanilla extract. Mix until combined and smooth.
• Add the melted chocolate from step 6, 1/4 cup brewed and cooled espresso, and 1/4 cup room-temperature heavy cream to the cream cheese mixture. Mix until fully incorporated and smooth, scraping the bowl as needed.
• In a separate small bowl, beat 4 room-temperature eggs until well scrambled. With the mixer on low, slowly pour the beaten eggs into the cream cheese mixture and mix just until incorporated. Scrape the sides and bottom of the bowl and fold gently to remove any remaining small lumps. Tap the bowl on the counter 30–45 seconds to release air bubbles.
• Pour the cheesecake filling over the cooled cake layer in the springform pan. Bake at 325°F for 30 minutes. Without opening the oven, reduce the oven temperature to 250°F and continue baking for 45 more minutes.
• After baking, turn the oven off and leave the cheesecake inside (do not open the door) for 30 minutes. Then crack the oven door and let the cheesecake cool slowly for 1 hour. Remove from the oven and bring to room temperature on the counter (about 3–4 hours). Once at room temperature, cover and refrigerate while you prepare the mousse layer.
• Make the chocolate mousse base: place 10 oz semi-sweet chocolate chips in a microwave-safe bowl and microwave in 20-second intervals, stirring between each, until melted and smooth. Set aside to cool slightly. In a separate bowl, beat 8 oz cream cheese until smooth, then add the melted semi-sweet chocolate and mix until combined.
• Make the chocolate whipped cream: in a chilled bowl, combine 1 cup cold heavy cream, 1 tablespoon powdered sugar, 1 teaspoon vanilla extract, and sift in 1/4 cup unsweetened cocoa powder. Whip until stiff peaks form.
• Fold the whipped chocolate cream into the chocolate cream cheese mixture a few spoonfuls at a time until no streaks remain. Remove the chilled cheesecake from the refrigerator and spread the mousse evenly over the top. Smooth the surface, cover loosely with plastic wrap, and chill at least 1 1/2 hours.
• Make the ganache: heat 3/4 cup heavy cream in a small glass bowl in the microwave until very hot (about 1 minute). Add 8 oz semi-sweet chocolate chips to the hot cream and let sit 5 minutes, then stir until completely smooth.
• Remove the chilled cheesecake and pour the ganache over the top, allowing it to drip naturally over the edges. Smooth gently if needed. Return the cheesecake to the refrigerator (uncovered is fine) while you make the chocolate shavings.
• Make the chocolate shavings by using a knife or vegetable peeler on the 3.5 oz dark chocolate bar to create curls or shards. Pile the shavings in the center of the cheesecake.
• Refrigerate the finished cheesecake until the ganache is set. Serve chilled. Store covered in the refrigerator.