• Preheat the oven to 325°F (163°C). Place a baking dish filled with water on the bottom shelf to create humidity during baking.

The Chocolate Crust

• Prepare a 9” springform pan by lining the bottom and inside edge with parchment paper. A light dusting of cooking spray will help the parchment stick.
• Process the graham crackers into fine crumbs using a food processor. Add the melted butter and pulse until combined, or mix by hand for more control.
• Press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan. Use the bottom of a glass or mason jar to help press the crust evenly. Set aside.

The Chocolate Cheesecake

• Microwave the chopped chocolate and heavy cream in a microwave-safe bowl on 50% power for 90 seconds. Stir until melted and smooth, then set aside to cool.
• In a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth, about 1-2 minutes. Scrape down the sides as needed.
• Add the sugar and mix until fully combined. Next, beat in the cocoa powder, scraping down the bowl to ensure even mixing.
• Add the eggs, one at a time, beating just until incorporated between each. Finally, mix in the melted chocolate and cream, taking care not to overbeat.
• Tip: Overbeating can cause cracks by incorporating too much air, leading to a spongy texture. Use room-temperature ingredients and mix slowly to achieve a smooth, dense batter.
• Pour the batter into the prepared crust. Place the springform pan on a baking sheet and bake for about 50 minutes, until the top looks slightly puffy and dry, with a slightly wobbly center.
• Turn off the oven, crack the door open, and allow the cheesecake to cool for 10 minutes inside the oven. This helps prevent cracking. Then, transfer it to a wire rack to cool completely.
• Refrigerate for at least 4 hours, or overnight, until fully chilled.
• Before serving, release the cheesecake from the pan and garnish with spooky meringue ghosts.

The Chocolate Ganache Topping (optional):

• Microwave the chocolate chips and heavy cream in a microwave-safe bowl on 50% power for 90 seconds. Let it rest for 2 minutes, then stir until smooth.
• Pour the ganache over the chilled cheesecake, spreading evenly with an offset spatula.
• The idea is “death by chocolate” in the spirit of Halloween! However, since we are adding meringue ghosts, you may skip this step if you like. If you are a true chocolate lover, proceed for a maximum chocolatey experience.

The Meringue Ghosts:

• Preheat the oven to 225°F (107°C) and line a baking sheet with parchment paper.
• In a large, clean bowl, beat the egg whites and salt using an electric mixer or a stand mixer fitted with a whisk attachment. Start on low speed, gradually increasing to high until soft peaks form. Tip: To ensure the mixing bowl is clean and free from fat residue, wipe it with lemon juice or vinegar.
• In a separate bowl, whisk together the caster sugar and cream of tartar. Gradually add the sugar mixture to the egg whites, one spoonful at a time, while mixing. Once all the sugar is incorporated, add the vanilla extract and mix until the meringue is thick, glossy, and holds stiff peaks.
• Spoon the meringue into a piping bag fitted with a large round tip. Hold the piping bag directly above the lined baking sheet and pipe small blobs to create your meringue ghosts. Bake for 1 hour and 30 minutes, then let them cool completely.
• Once cooled, use a black edible ink pen to draw faces on the ghosts. Carefully remove the cheesecake from the springform pan and place it on a serving plate or cake stand. Arrange the meringue ghosts on top just before serving. The ghosts can be made up to two days in advance.