Double Chocolate Cheesecake

1: Crush chocolate graham crackers and then pour in the melted butter.

2: Press the mixture into a springform pan and bake at 325°F for 10 minutes.

3: In a microwave, melt the chopped chocolate in 20-second bursts to prevent burning and let cool slightly.

4: In a large bowl, beat the cream cheese until smooth.

5: Add sugar, heavy cream, Greek yogurt/sour cream, cocoa powder, flour, and salt to the cream cheese and mix well.

6: Gently beat in one egg at a time until incorporated.

7: Slowly mix in the melted chocolate until fully combined.

8: Pour the filling into the crust and bake for 45-50 minutes or until the center is barely jiggly.

9: Turn off the oven and let the cheesecake cool for 30 minutes with the oven door slightly ajar.

10: Let it cool at room temperature before refrigerating for at least 4 hours or overnight.

11: For the ganache, chop semi-sweet chocolate finely and place it in a bowl.

12: Gently microwave the heavy cream until warm, then pour it over the chopped chocolate.

13: Mix until combined and smooth, then pour over the cooled cheesecake.