CHOCOLATE VELVET CHEESECAKE

Steps:

• Prepare chocolate crumb crust.
• Place oven rack in centre of oven, heat to 350 degrees.
• Combine chocolate and butter in top of double boiler, place over hot but not simmering water.
• Cook over low heat just until chocolate is completely melted.
• Remove top of double boiler from water, stir chocolate mixture until smooth.
• Reserve at room temperature uncovered.
• Cut cream cheese into 1 inch cubes, place in large mixer bowl.
• Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.
• Gradually beat in chocolate mixture.
• Continue beating, scraping down sides of bowl as needed, until mixture is smooth and uniformly coloured.
• Continue beating while gradually adding cream and vanilla, beat until blended.
• Continue beating cheese mixture at medium speed while very slowly adding granulated sugar, beat until sugar is absorbed.
• Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.
• Sieve cocoa powder over batter, beat at low speed until cocoa is thoroughly incorporated.
• Pour batter into cold unbaked chocolate crumb crust, spread top smooth.
• Gently rotate pan several quarter turns to settle batter.
• Bake 30 minutes, reduce oven temperature to 325 degrees, continue baking 30 minutes longer.
• Turn oven off.
• Let cake stand in oven with door ajar 30 minutes.
• Transfer pan to wire rack away from drafts.
• Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.
• Remove sides of pan.
• Refrigerate cake uncovered overnight or at least 8 hours.
• Cover cake loosely with plastic wrap, refrigerate until serving time.
• Just before serving, Sieve powdered sugar lightly over cake.
• Serve garnished with strawberries if desired.