Turn the oven on to 350°.

Start by putting the cookies and melted unsalted butter in a food processor and running it on high until the cookies are broken up into small pieces. Briefly set aside.

Put a round of parchment paper on the bottom of your 10″ spring form pan and then rub the bottom with softened butter. With the butter, it will stick better.

Pour the crumbled cookie crust into the pan and start pushing it up the sides.

Use the back of a large spoon or glass to pack it down, and press down with the other hand while pressing firmly with one hand. Next, pack the crumbs into the bottom by pressing down on them.

Bake the pan for 10 minutes at 350° on a rack in the bottom third of your oven. Put away to cool down.

Melt the chocolate chips in a double boiler over low to medium heat until they are smooth. You will need to use a rubber spatula to stir it every so often. Put it aside for a short time to cool.

On medium-high speed, whip the softened cream cheese for 2 to 3 minutes in a stand mixer with a paddle attachment. After 1 minute of mixing, stop and scrape the bowl. Once the mixture is smooth, add the sugar and whip for 2 minutes on medium speed. After 1 minute of mixing, stop and scrape the bowl.

Add the sour cream and stir.

Turn the mixer to low speed and add the vanilla. Then, add the eggs one at a time until they are all mixed in. Don’t add the next egg until you’ve mixed in the last one. Quit and clean the bowl.

Now, add the salt, cornstarch, espresso powder, and cocoa powder and mix on low to medium speed for 1 minute, just until everything is mixed in.

Turn it to low speed and pour in the melted chocolate, making sure to scrape the bowl to get all of it. Mix until combined. Stop and clean the bowl out.

Add the hot milk and mix on low to medium speed until it is just mixed in. It shouldn’t have any lumps. You can heat the milk up in a small pot or in the microwave.

Pour the batter into the crust that has already been cooked, making sure to get all the ingredients. Give it a light shake to get it to settle.

Put the pan on a large sheet of aluminum foil and wrap the foil around it, not over it. Watch the clip.

Add hot water to a deep pan until it’s about half full, but not yet boiling. Place the pan wrapped in foil in the middle of the pan. The foil helps stop water from getting in.

Bake on a rack in the bottom third of your oven for 50 minutes at 350°.

Turn off the oven’s heat and let it sit there for an hour.

Take the pan out of the water and take off the aluminum foil. Put it on a cooling rack and let it cool at room temperature. Then put it in the fridge until it is completely cold. It will be cold after being in the fridge for a few hours.

To make the soft ganache, melt the chocolate and cream together in a double boiler over low to medium heat until the chocolate is melted and the cream is smooth.

Pour the melted chocolate ganache on top of the chocolate cheesecake, and use an offset spatula to spread it out. Before adding the melted chocolate, it is best to take the outside of the springform pan off.

Put it back in the fridge for about 30 to 45 minutes, or until it is completely cool.

Mark each piece, and then you can decorate it with chocolate whipped cream, raspberries, and raspberry coulis sauce if you want to.