Chocolate Cheesecake

I likes cheesecake... and plus it is chocolate cheesecake

Ingredients (crust)
200g shelled pistachios, toasted and finely chopped
1/2 cup light brown sugar
1/8 tsp ground cinnamon
120g butter, melted

Ingredients (cake)
240g chocolate, chopped
750g cream cheese, softened
1 1/4 cups plus 2 tbsp sugar
1/8 tsp salt
4 large egss
1 cup heavy cream
2 tsp vanilla extract

Ganache topping
120g chocolate, chopped
1/2 cup plus 2 tbsp heavy cream

For the crust:
Combine chopped pistachios, brown sugar, cinnamon and melted butter in a small bowl.
Wrap a 22cm cardboard cake circle with plastic wrap.
Carefully press the nut mixture onto the cake circle, making sure to cover it completely.
Cover and refrigerate for at least 1 hour.

For the cake:
Preheat the oven to 160°C.
Encase the outside of a 22cm round spring-form pan in alumiium foil and set aside.
Have ready a large roasting pan and a kettle of just-boiled water.

In a small bowl, melt the chocolate gently over a double boiler. Set aside to cool

Beat cream cheese, sugar and salt with a mixer on low speed until creamy.
Add cream and vanilla extract.
With the mixer running on low speed, gradually add melted chocolate and mix thoroughly.

Pour the batter into the pan, then place the pan in the bigger roasting pan.
Transfer to the middle oven rack, and pour boiled water into the roasting pan until it comes halfway up the side of the springform pan.

Bake for 60 to 70 minutes, until the top is just set.
The cake should jiggle slightly when the pan is tapped.
Remove pan from the oven and cool on a rack.
Cover with aluminium foil and refrigerate overnitght.

For the ganache topping:
Bring the cream to a boil, then pour over chopped chocolate in the bowl.
Stir until chocolate is melted and mixture is smooth. Set aside.

To assemble:
Loosen cheesecake by carefully running a warm, dry knife around the inside edge of the springform pan.
Unhinge the sides of the pan and remove.
Leave the springform pan bottom under the cheesecake.

Invert the pistachio crust onto the top of the cheesecake and carefully peel off the cake circle and plastic wrap while gently pressing the crust into the cheesecake.

Place serving plate on top of the crust, then invert the cheesecake.
Remoce the springform bottom tha is now at the top.
Slide a knife under it, if necessary.
Pour the ganache on the cheesecake and spread to cover the top.
Sprinkle with chopped pistachio, if desired.

Refrigerate for several hours or, better yet, overnight.