Baked Chocolate Ricotta Cheesecake Recipe

Crust
1 In a medium bowl, combine the chocolate sandwich cookie crumbs with melted butter. Press the mixture firmly into the bottom of your prepared pan to form an even crust.
12 Bake for 10 minutes, then remove from the oven and set aside to cool slightly.
Ricotta Cheesecake
0 Preheat your oven to 325°F and line the bottom of a 10-inch springform pan with parchment paper. Set the pan aside while you prepare the crust.
2 In a large mixing bowl, mix the ricotta, crème fraîche, granulated sugar, vanilla extract, and flour on medium speed for about 2 minutes until smooth and creamy. 
13 Add the melted dark chocolate and mix just until incorporated.
3 Add the eggs one at a time, beating on low speed and mixing just until blended after each addition. Be careful not to overmix, as this can affect the texture of your cheesecake.
Assembly & Topping
4 Pour the batter evenly over the prepared crust. 
14 Place the pan in a roasting pan and pour shallow water around the outside of the pan ring if using a water bath method, or place a 9×13 inch pan filled with water and place it on the lowest oven rack.
5 Then, place your cheesecake on the middle rack and bake for 2 hours. 
15 After baking, turn off the oven and let the cheesecake cool inside for 1 hour with the oven door slightly ajar (propping it open with a wooden spoon works well).
6 Remove the cheesecake from the oven and place it on a wire rack. Run a knife gently around the rim to loosen the edges, leaving the springform rim on, and allow it to come to room temperature for another hour.
7 Cover the cheesecake with foil and refrigerate for at least 4 hours or overnight for the best texture. When ready to serve, remove the rim.
8 For the ganache, place the heavy cream and semi-sweet chocolate chips in the top of a double boiler over simmering water. Stir occasionally until the mixture is smooth and glossy.
16 Pour the ganache evenly over the cooled cheesecake and top with fresh fruit for a beautiful, fresh finish.