Triple-chocolate cheesecake

1. Preheat oven to 325 degrees. Assemble a 9-inch spring-form pan with the raised side of the bottom facing down.

2. In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.

3. Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.

4. Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).

5. Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.

6. Prepare Chocolate Ganache (see below). Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.

7. Chocolate Ganache directions:

8. In a small saucepan, bring cream to a boil. Remove from heat, and add chocolate. Stir until melted, then set aside until thickened, 2 to 5 minutes.