Steps

1. Preheat oven to 350°F. Set a rack in the middle of the oven. Add the chocolate, cream and butter to the top of a double boiler and stir over low heat to melt the chocolate. Set aside to cool, stirring occasionally.
2. Using the paddle attachment in an electric mixer, beat together the cream cheese and sugar on medium speed for two minutes. Scrape down the bowl and paddle and beat together for one minute more. Reduce speed to low and beat in the vanilla and salt.
3. Add the eggs to the cream cheese mixture and beat on low for one minute. Scrape down the sides and the paddle and beat for one minute more.
4. With the mixer still on low speed, pour in the cooled chocolate cream mixture and beat for one minute. Scrape down the sides and the paddle and beat for one minute more.
5. Butter a 9-inch round cake pan and dust the sides with some of the graham cracker crumbs. Combine the remaining graham cracker crumbs with enough melted butter to hold them together loosely when pressed. Press into an even layer across the bottom of the cake pan.
6. Pour the cheesecake batter into the cake pan and place the cake pan in a baking dish or roasting pan large enough to hold it comfortably. Pour enough hot water into the dish or pan to come 1 inch up the side of the cake pan. Carefully place the pan in the oven, reduce heat to 300°F and bake for 1 hour 15 minutes to 1 hour 30 minutes.
7. Test the cheesecake for doneness by tapping on the side of the pan. There will be a wobbly section in the center, about two inches across. Turn off the oven, leave the oven door slightly ajar and cool the cheesecake for 30 minutes. Remove and chill well before serving.

Notes

This old-school cheesecake dates from Philadelphia’s Restaurant Renaissance in the 1970s. At the time, there were as many versions of this cheesecake as there were fresh young chefs on the scene. This one is from Chef Esther Press McManus.