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In a microwave-safe bowl, microwave the chopped chocolate in 30-second bursts, stirring between bursts, until melted and smooth. Let cool. In the bowl of an electric mixer, beat the cream cheese until smooth, about 1 minute. Add the sugar, cream, and cocoa powder and beat until well combined.
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Bake for 1 hour or until the center is set. Let cool to room temperature. Release the spring form pan and cover with plastic wrap and refrigerate overnight. Melt the chocolate, whipping cream and sugar in a small bowl in the microwave or in a small saucepan until smooth. Spread on the top of the cheesecake and chill until set.
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Preheat oven to 350 degrees F. Lightly spray or butter a 9″ springform pan (preferably about 3″ tall, at least 2 1/2 inches tall.) Mix together cookies and melted butter and press in the bottom and about 2″ up the sides of pan. Bake for 5 to 7 minutes, until just set, remove and cool while preparing filling.
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Press onto the bottom and 1 1/2 in. up the sides of a greased 9 inch springform pan. Bake at 350 for 10 minutes. Cool on a wire rack. Reduce heat to 325. In a saucepan over low heat, melt chocolate chips; stir until smooth. Remove from the heat; add cream and mix well; set aside.
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Place your cream cheese into a large mixing bowl, and mix on high until light and fluffy. Add in your sugar and mix until just combined. Add in sour cream and mix until just combined, being careful not to overmix. Add in the melted chocolate, cocoa powder, and vanilla and mix until combined.
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Bake 5 minutes, then let cool while preparing the filling. Melt the 10 ounces of chocolate in the microwave or in a double boiler until smooth. Cool slightly. In a large bowl or the bowl of a stand mixer, mix together cream cheese, sugar, and cocoa powder until smooth. Mix in the eggs one at a time, blending until smooth.
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Add eggs; beat until well combined. Fold in melted chocolate. Step 4 Pour cheesecake filling over crust in prepared liners. Bake cheesecakes until only slightly jiggly in the center, 12 to 14.
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Bake the base in the preheated oven for 5-7 minutes. For Cheesecake Filling. Place the sugar, cream cheese, heavy cream, lemon zest in a large bowl. Beat well with an electric or hand whisk until smooth. Add in the eggs one by one, mixing well after each addition. Add in dutch cocoa and mix well.
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Filling. Lower oven to 300. Beat cream cheese, sugar and cocoa on low. Add sour cream and vanilla. Add eggs one at a time. Add the melted chocolate.Bake 15 mins then shut oven heat off and leave them in the oven for 10 mins. Then, Crack the door open and leave them in for an additional 20 mins. Chill in fridge.
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In a separate bowl, combine the cream cheese, erythritol, heavy cream and vanilla. Add in the sour cream and chocolate mixture. Whip with an electric mixer until the ingredients are completely combined. Spoon the mixture into the cooled crust. Grate the last square of Lindt over the cheesecake. Let the cheesecake set in the fridge for minimum 6.
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Bake for 75-90 minutes or until the cheesecake is set and reaches an internal temperature of 150 degrees. Remove cheesecake and allow it to cool for 1 hour on counter. After the hour cover and refrigerate for 6 hours to overnight to let it set up. Right before serving you will make your chocolate ganache.
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Make the filling: Place 1 cup of the semi-sweet chocolate chips in a small microwave-safe bowl. Microwave on high in 30-second bursts, stirring after each burst, until melted. Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.)
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Let the cheesecake cool completely in the pan before removing the outer ring. Refrigerate for 4 hours or overnight before serving. To make the chocolate sauce, place the cream, sweetener, and chopped chocolate in a double boiler or in a heat-safe bowl set over a pan of simmering water. Heat on low, stirring often, just until the chocolate melts.
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Add the cream cheese and both sugars to a mixing bowl and mix until smooth. Add in the cocoa powder and salt and mix until incorporated. Add eggs one at a time, beating between each. Remove crust from oven and let sit until filling is complete. Melt the chocolate in the microwave for 60 seconds and stir.
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First, start by creaming together the cream cheese and sugar in a stand mixer on low speed. Melt the chocolate in 30 second intervals in the microwave. Set aside for now to cool a bit. Add the sour cream, unsweetened cocoa powder and vanilla extract. Continue mixing on low speed until combined.
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Make the chocolate mousse: In a small bowl, melt the chocolate and butter together in the microwave, whisking every 30 seconds. Let cool. Stir in the egg yolks very slowly and carefully. In another bowl, beat the egg whites until foamy. Add the cream of tartar, and continue to beat.
