Belgian Chocolate Cheesecake

Base Procedure

Prepare your cheesecake mold, 7 to 8 inches. Set aside.
Beat all the ingredients until well blended.
Pour in a 12x16 jelly roll pan. Bake at 180°C for about 18 minutes.
Let it cool. Trim to fit into the base of your cheesecake mold. Place at the bottom.

Dark Chocolate Ganache Procedure

Bring the cream to a boil and pour into the chocolate, mixing until fully melted.
Allow it to cool to 33-35°C. Set aside.

Cheesecake Procedure

Beat cream cheese and sugar until light and fluffy, at high speed.
Gradually add-in eggs then mix on low until well combined.
Fold-in the ganache then mix until well incorporated.
Pour halfway over the prepared base inside the mold. Sprinkle with nibs and prepare the rest of the batter. Sprinkle more nibs.
Bake at 120°€ for 1 hour 45 minutes or up to 2 hours.

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