Decadent Chocolate Cheesecake Pie A Swirl of Bliss

Instructions:

1. Combine crushed cookies, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan. Chill for at least 30 minutes.
2. Preheat oven to 325°F (160°C). Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil. Place the pan inside a larger roasting pan.
3. Beat cream cheese and sugar until smooth and creamy. Beat in eggs and egg yolks one at a time, followed by heavy cream, vanilla, and salt.
4. Heat heavy cream in a double boiler. Remove from heat and add chopped chocolate. Let stand for a minute, then stir until smooth and glossy.
5. Pour the cheesecake filling over the chilled crust. Drop spoonfuls of chocolate ganache over the top of the filling. Use a toothpick or skewer to swirl the chocolate throughout the cheesecake.
6. Carefully pour hot water into the roasting pan to come halfway up the sides of the springform pan (creating a water bath). Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.
7. Turn off the oven and crack the door open slightly. Let the chocolate cheesecake pie cool in the oven for 1 hour. Remove from the water bath and let cool completely on a wire rack. Cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
8. Run a thin knife around the edge of the cheesecake to loosen it from the pan. Release the springform pan and carefully transfer the cheesecake to a serving plate. Serve chilled.