Method

Place a rack in the middle of your oven.  Preheat oven to 325°F.  Turn an 8-inch springform pan upside down and cover the outside bottom of the pan with aluminum foil so that it is water proofed at least 3 inches up the sides of the pan.  The pan will be baking in a water bath.  Line the inside bottom of the springform pan with parchment paper cut to fit exactly.  Using a nonstick vegetable spray,grease the inside papered bottom and sides of the springform pan.

To make the crust, combine the flour, cocoa powder, salt, sugar, and hazelnuts in a medium bowl.  Stir in the melted butter.  Press this mixture into the bottom and 1 inch up the sides of the springform pan.  Use a cup with a flat base to help press the crumbs evenly up the sides of the pan.

Bake the crust for 15 minutes.  Remove the crust from the oven and immediately scatter the chocolate chips onto the crust.  Set aside until the chocolate melts, about 4 minutes.  Spread the melted chocolate evenly over the crust using a small offset spatula or teaspoon.  Set aside to cool  Reduce the oven to 300F.

To make the cheesecake, melt the chocolate over a double boiler and keep the chocolate warm once it has melted.  In a small, heavy saucepan, whisk together the heavy cream, cocoa powder, espresso powder, and salt.  Stir over low heat until the mixture comes to a boil.  Remove from heat and set aside to cool slightly.

In the bowl of an e3lectric mixer fitted with the paddle attachment, combine the cream cheese and the sugar on medium speed, until smooth, scraping the bowl and paddle frequently.  Add the melted chocolate and continue to mix until smooth.  Scrape the bottom of the bowl, and add the cream-cocoa mixture until thoroughly combined.  Scrape the bowl and paddle again.

Add the eggs, one at a time, and stir until just combined.  Add the rum and stir until combined.  Pour the cheesecake batter into the prepared crust.   Cover with foil.

Place the cheesecake in a roasting pan.  Fill the roasting pan with hot water reaching halfway up the sides of the pan.  Bake for 60 minutes, then reduce the oven to 250°F and bake for an additional 45 minutes, or until almost set.  Turn the oven off.  Without removing the cheesecake from the oven, remove the foil from the top of the cheesecake, and let the cheesecake finish in the still oven for 1 additional hour.  Do not open the oven door during this final hour.

Remove the cheesecake from the oven. Carefully remove the foil 9a few teaspoons of water may have pooled in the foil cover) and set cheesecake on a rack to cool to room temperature.  Refrigerate for three hours or overnight.  To unmold, slide a knife along the edge of the cheesecake and release the springform.  Remove from the base using 2 offset spatulas and transfer to a serving plate.

Serves: 8 to 10

Recipe from Melissa Murphy of Brooklyn's Sweet Melissa Patisserie, this delicious cheesecake

Reprinted with permission from ©Michael Turback, Mocha, published by Ten Speed Press

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