Ghirardelli Layered Chocolate Cheesecake With Ganache Glaze

1. Stage

Prepare the Crust: Preheat oven to 350 degrees F. Stir together cookie crumbs, butter, and sugar in a medium bowl until well blended. Press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.

2. Stage

Bake in preheated oven 10 minutes. Cool crust completely in pan on a wire rack, about 30 minutes. Reduce oven temperature to 325 degrees F.

3. Stage

Prepare the Cheesecake: Beat cream cheese with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth and creamy, about 2 minutes. Gradually add sugar and flour, beating until smooth. Add eggs and egg yolks, one at a time, beating on low speed just until yellow disappears after each addition. Beat in vanilla.

4. Stage

Divide batter into 2 equal portions in separate medium bowls. Pour 1 portion into prepared crust; spread evenly.

5. Stage

Place Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips in a small microwaveable bowl. Microwave on medium (50% power) until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds.

6. Stage

Stir together coffee liqueur and espresso granules in a small bowl until espresso dissolves; stir mixture into remaining bowl of cheesecake batter. Stir melted bittersweet chocolate into coffee batter until blended.

7. Stage

Gently pour over plain cheesecake batter in prepared crust, and spread evenly. Pan will be very full. Place springform pan on a rimmed baking sheet.

8. Stage

Bake at 325 degrees F until center is almost set but center still jiggles slightly when pan is prodded, 1 hour and 5 minutes to 1 hour and 15 minutes. Remove to a wire rack and cool completely, about 2 hours.

9. Stage

Cover pan loosely with aluminum foil and chill 8 to 12 hours. Gently run a knife or offset spatula around outer edge of cheesecake to loosen from sides of pan. Remove sides of pan.

10. Stage

Prepare the Topping: About 1 hour before serving, bring cream and corn syrup just to a simmer in a small saucepan over medium. Place Ghirardelli Semi-Sweet Chocolate Baking Chips in a small heatproof bowl; pour cream-syrup mixture over chocolate chips. Let stand 1 minute. Whisk gently until smooth. Cool slightly, about 15 minutes.

11. Stage

Pour chocolate mixture over top of cheesecake, and gently spread to edge of crust. Chill until set, about 30 minutes. Garnish if desired.