Deep Dark Chocolate Cheesecake recipe. I used Trader Joe's Dark Chocolate Hazelnut Almond Biscotti for the crust and I do not have a food processor so I put them in a Ziplock bag and pounded them with a meat tenderizer and then put them in my Mixmaster with the butter and sugar.
The resulting crust is very, very different in flavor and texture which adds a new dimension to the cake that really put it over the top. For the filling, I used Ghirardelli Intense Dark 72% Cacao Twilight Delight and 1tsp. of Espresso Powder as well as the cocoa powder. As someone else noted, using a Mixmaster resulted in some of the chocolate solidifying into little chunks, but that was actually an unexpected bonus as the texture is pure silk punctuated here and there by tiny exclamation points of dark chocolate.
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