Homemade Chocolate cheese cake

I'm a fan of cheese cake but quite not as much as my hubby. He's a huge fan of cheese cake and he can eat 4 - 5 slices/day. Yesterday, i wanted to suprise him by making one. I know David also loves chocolate, so i wanted to make a chocolate cheese cake. It's the first time i made it and if i can do it, so can you. The cheese cake turned out so good though it's not too creamy because i reduce the cream cheese and whipped cream. Nobody wanna get fat right? lol.

Here is the recipe for you to try:
(Adapted from alot of recipes and i made some adjustments to my tastes :)
Serving: 8 people

Ingredients:
Crust Ingredients:

• 1 1/2 cups (chocolate) graham cracker (or chocolate cookie) crumbs
• 2 tbsp sugar (optional)
• 1/3 cup unsweetened cocoa powder
• half a stick butter, melted

Filling Ingredients:

• 2 (8 ounce) packages cream cheese (room temperature) (normally they  use 3 - 4 packages cream cheese)
• 1 1/4 cups organic sugar
• 1/4 cup unsweetened cocoa powder
• 2 Tbsp. all-purpose flour & 1 tbsp of corn starch
• 3 eggs
• 1 cup sour cream
• A pinch of salt

Chocolate Ganache Ingredients (Optional): or you can buy chocolate frosting at any Groceries store.

• 1/2 cup heavy cream (or half and half)
• 4 ounces dark chocolate

Directions:
1. Preheat oven to 350 degrees F.  In a food processor, pulse cookies until finely ground then transfer in a large bowl, mix together the cookie crumbs, and 1/3 cup cocoa.  Add melted butter and stir until well mixed. Pat into the bottom of a 9-inch well-greased springform pan.  Bake in preheated oven for 6 minutes. Let it cool in the refrigerator.

2. In a food processor (or you can use stand mixer/handmixer) add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs one at a time, then sour cream, flour and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed. Pour filling over baked crust.

3. Place the cheesecake in the oven on the shelf above the water bath, and bake at 350 degrees for 30 minutes. Reduce oven temperature to 250 degrees, and continue baking for 60 minutes.
With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill for at least 4 hours before serving.

To prepare chocolate ganache: In a small saucepan, bring cream to a boil. Remove from heat, and add chocolate. Stir until melted, then set aside until thickened, 2 to 5 minutes. Pour over the top of the cheesecake, and sprinkle with chocolate chips or chocolate shavings if you’d like.