Shell: heat the oven to 180 C. Crush the biscuits, combine with melted chocolate, butter and sugar. All stir. The bottom of a split form to lay the paper. The diameter of my form – 20 see Cookies put on the bottom (side not to pave), seal and put in the oven for 10 minutes to the bottom "grabbed". Take out and cool.

Stuffing oven Temperature to be reduced to 165 C. to Melt the chocolate in a water bath or in MV for the minimum mode. Allow to cool until warm, but do not bring to solidification. Mix at low speed inside with cocoa powder and sugar until smooth. Try inside not to overwhip it, to avoid air bubbles. To drive eggs one by one, stirring after each addition. Pour the cooled chocolate cream mixture. Pour the chocolate filling on top of cake.

Next, seal the form. ATTENTION! This item is ignored, if not bake for the bath, and in the oven! Sealing from the water! Often use a foil - form wrapped in several layers of foil. But such a wide foil I have, so I broke off in the middle of the toothpick, wrapped completely form and tied with string.

Put the form in a bigger form and poured 2/3 of the height of the Cheka of boiling water. Only boiling water, just hot will not go until she will go in the oven, the filling will not be baked. Bake for 55-60 minutes. Cheesecake should slightly jiggle when potrazivanje, but after cooling it will become more dense. In any case, do not pierce the cake to test ready or not, so you make a crack. As the time elapses, turn off the oven and leave the form inside another hour. After you remove the form and gently swipe the knife along the wall around the cheesecake so that it lagged behind the form. Then cover it with cling film, leave to cool for at least 4 hours. It is best to put for the night. Remove, shake off the condensation from the surface (or wipe it gently to remove). Prepare the chocolate ganache. Melt the cream, add the broken chocolate – he'll melt. To whip the ganache, a little cool in the refrigerator for about 5 minutes and pour over cooled cheesecake. Give about an hour to stand in a refrigerator. Cutting heated knife.