Mix chocolate cookies, sugar and butter, in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.
For the Ganache:
3
Chop chocolate into small chunks. Bring cream to a simmer in a small saucepan, and then pour over chocolate. When chocolate begins to melt, whisk until smooth. Reserve 2 tablespoons ganache for decorating, and spread the remainder evenly on bottom and up sides of crust. Cover, and refrigerate until ready to fill.
For the Filling:
4
Place gelatin and 1/2 cup sugar in a small bowl. Pour boiling water over gelatin and stir to dissolve. Set aside.
5
Beat cream cheese with a mixer on medium speed until fluffy, about 3 Minutes. Reduce speed to low, and slowly add sugar. Beat in lemon juice and gelatin mixture until combined.
6
Pour filling into crust and spread evenly. Gently tap bottom of pan on counter to release air bubbles.
7
Transfer reserved ganache to a pastry bag fitted with a 1/4-inch round decorating tip. Starting in the center of the cheesecake, pipe a spiral, working your way outward, spacing lines about 1/2 inch apart.
8
Pull the tip of a paring knife in a line from the center of the spiral to outer edge. Wipe knife clean, and repeat every inch or so to form a web.
9
Cover, and refrigerate for at least 4 hours or overnight. Unmold cheesecake, and serve.
Mix chocolate cookies, sugar and butter, in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.
For the Ganache:
3
Chop chocolate into small chunks. Bring cream to a simmer in a small saucepan, and then pour over chocolate. When chocolate begins to melt, whisk until smooth. Reserve 2 tablespoons ganache for decorating, and spread the remainder evenly on bottom and up sides of crust. Cover, and refrigerate until ready to fill.
For the Filling:
4
Place gelatin and 1/2 cup sugar in a small bowl. Pour boiling water over gelatin and stir to dissolve. Set aside.
5
Beat cream cheese with a mixer on medium speed until fluffy, about 3 Minutes. Reduce speed to low, and slowly add sugar. Beat in lemon juice and gelatin mixture until combined.
6
Pour filling into crust and spread evenly. Gently tap bottom of pan on counter to release air bubbles.
7
Transfer reserved ganache to a pastry bag fitted with a 1/4-inch round decorating tip. Starting in the center of the cheesecake, pipe a spiral, working your way outward, spacing lines about 1/2 inch apart.
8
Pull the tip of a paring knife in a line from the center of the spiral to outer edge. Wipe knife clean, and repeat every inch or so to form a web.
9
Cover, and refrigerate for at least 4 hours or overnight. Unmold cheesecake, and serve.
