Chocolate Cheesecake
Made this yesterday evening for my husband's birthday today. Not very pretty pictures, but he got to it before I could get it out of the springform pan.
It's 9" x 3", very dense, delicious and weighs a ton! I knew he'd be into it early so I made him promise not to cut into it until at least 4a when it would be fully set. He cut it around 5a and then again for his breakfast. 
Used this recipe:
https://sugarspunrun.com/chocolate-cheesecake/comment-page-1/#recipe
She also has a link on that page for the ganache:
https://sugarspunrun.com/chocolate-ganache-recipe/
The only deviation I made was to scald the milk for the ganache in the microwave instead of on the stove top.
= new reply since forum marked as read
And I've only tasted what he left on the knife.
Highly recommend that recipe. It's not at all difficult and the outcome is amazing. 
Looks delic!
Happy bday to hubby! 
Passed along the greetings!
It's a pretty straight forward and easy recipe. But It's hard for me to say how long something takes. Cooking and baking always take me a lot because I have chronic back pain issues, so I have to take frequent breaks to sit down every once in awhile. I kept trying to push it last night to get both the cake in the oven and dinner done, until my legs were going numb. 
(I also had forgotten to take the cream cheese out of the fridge in the morning, so laid them on one of the stove grates while the oven was preheating to soften them up. Still took a while after that, tho.)
All that aside, it also took longer than the 70-75 minutes to bake. I started checking it at 70 mins, and just guessing, I probably ended up baking it 15-20 minutes longer, but ovens do vary, so not casting blame on the recipe for that. It took about 3-4 hours to come to room temp, then I had to chop the chocolate and make the ganache. I don't think I got it in the fridge until around 11p.
that there is one decadent cheesecake! 
Yes, it is extremely decadent. Very dense and rich even though there's no cream in it like the burnt Basque cheesecake I normally make for him. The chocolate really pushed it over the edge.
My husband won't want to share, but I think yours might still be able to take him.
I'm already struggling to get him to admit it's waaaaay to rich and some of it needs to be sliced and frozen. At first he said no, then when I said it again later, he begrudgingly agreed. I'd like to do that with almost half of it. We'll see what I get away with.
I had a very narrow slice earlier, maybe 1/2 inch. It was really overwhelmingly rich. The ganache is really overkill.
Something more reasonable, but I had no idea how intense this cheesecake was going to be. He's in it again as I type.
I was going to make this instead, but there's too much confusion and questions in the reviews for me given I've never before made either crème pat or pâte à choux. The recipe creator told me she's done a video of the recipe and is waiting for Food52 to put it up on their YT channel.
https://food52.com/recipes/87265-best-eclair-cake-recipe
I usually make burnt Basque cheesecake, which he also loves and tears right through. I don't know how he's so thin. Must be a metabolism that runs like one of those high speed rail systems. 
