Chocolate cookie crust: Preheat the oven to 160°C. Grease a circular, removable cake pan of approximately 22 cm. In a food processor, chop half of the cookies until they become medium crumbs. Repeat the process with the other half.
In a medium bowl, combine the cookies with the 2 tablespoons of melted butter using your hands until the crumbs are incorporated. Press the mixture along the edges and the base of the pan. Place in the freezer for 15 minutes.
Cheesecake: Melt the white chocolate and ½ cup of cream in a water bath. Cover with plastic wrap. Leave on the heat for 10-12 minutes. Remove from heat and stir until melted. Set aside. In the mixer with the paddle attachment, combine the softened cream cheese, 1 cup of sugar, and salt. Beat on low speed for 1 minute, medium speed for 1 minute, and high speed for another minute. Clean the edges of the bowl.
Add the eggs, 2 at a time, beating at medium speed for 15 seconds and cleaning the edges after each addition. Add the vanilla extract and melted chocolate and beat at medium speed for another 15 seconds. Remove the bowl from the mixer. Mix with a silicone spatula until fully incorporated. Pour the mixture into the previously prepared cake pan.
Bake in a water bath for 15 minutes. Lower the temperature to 119°C and bake for 15 minutes. Lower the temperature to 105°C and bake for 15 minutes. Lower the temperature to 91°C and bake until the filling of the cheesecake reaches 75°C for approximately 2 hours and 45 minutes.
Turn off the oven and leave the cheesecake inside for 2 more hours. Remove from the oven and let cool to room temperature for 1 hour. Refrigerate the cheesecake for 12 hours (without unmolding). After refrigerating the cheesecake for 12 hours, prepare the chocolate ganache.
Ganache: In a medium saucepan, heat 1/3 cup of cream and 1 tablespoon of butter over medium heat. Allow it to boil. Place the semi-sweet chocolate in a bowl and pour the hot cream over it, letting it sit for about 3-4 minutes. Stir until incorporated.
Pour over the cold cheesecake. Using a silicone spatula, spread the ganache over the top of the cake, being careful not to spread it over the edges or the base. Refrigerate for 30 minutes. It’s time to unmold the cheesecake; to do this, use a cotton towel moistened with hot water (it should be long enough to cover the entire circumference of the pan) and hold the pan for about 1 minute.
Carefully unmold. With a serrated knife, level the cookie base with the ganache to the same height. Decorate with white chocolate curls.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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