Mexican Chocolate Cheesecake
INGREDIENTS
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First layer: Mexican-Chocolate Cookies for the Crust layer
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2 1/4 cups all-purpose, unbleached flour
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1/2 cup unsweetened cocoa powder
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2 teaspoons cream of tartar*
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1 teaspoon baking soda* (I used 3 tsp of baking powder in place of the cream of tarter AND baking soda)
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1/2 teaspoon coarse salt
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1 cup (2 sticks) unsalted butter, room temperature
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1 3/4 cups sugar
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2 large eggs, room temperature
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2 tsp vanilla extract
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1 cup semi-sweet chocolate chips
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2 teaspoons cinnamon
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1/2 teaspoon chile powder (I used ancho chile powder. Make sure there is no salt or garlic in it!)
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Second layer: Tall and Creamy Cheesecake
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1 pound (two 8-ounce boxes) cream cheese, at room temperature
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2/3 cup granulated sugar
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1/4 teaspoon salt (I always use kosher salt)
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2 teaspoons of pure vanilla extract
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2 large eggs, at room temperature
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2/3 cup heavy cream (or sour cream or combination)
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Third layer: Mexican-Chocolate Ganache
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1/4 cup heavy cream
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2.25 ounces semi-sweet or bittersweet chocolate, chopped (I used Callebaut semi-sweet chocolate)
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1-2 tsp cinnamon powder
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1/2 tsp ancho chile powder
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1 1/2 tsp vanilla extract
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Topmost layer: Cinnamon and Ancho-Chile Chantilly or Whipped Cream
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1 cup COLD whipping, heavy, or double cream
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1/4 cup powdered sugar (or fine or granulated sugar if you don't have powdered)
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1-2 tsp cinnamon
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1/2 tsp ancho chile powder
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1/2 - 1 tsp of vanilla extract (clear vanilla extract is best in this case, but I didn't have it on hand)
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For decoration: piping bag with tips, chocolate shards, cinnamon, ancho chile powder
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