Directions:

• Preheat your oven to 350°F (175°C). In a mixing bowl, combine the finely crushed chocolate wafers, melted unsalted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes, then remove and let cool.
• In a double boiler or microwave, melt 10 ounces of the Godiva 72% dark chocolate. Stir until smooth and set aside to cool slightly.
• In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth. Gradually add in 1 cup of granulated sugar, followed by the brewed coffee, hot water, and salt. Mix until well combined.
• Add the room temperature eggs one at a time, mixing on low speed after each addition until just blended. Pour in the melted Godiva chocolate and 1/2 tablespoon of vanilla extract. Mix until smooth and creamy.
• Pour the cheesecake filling over the cooled crust in the springform pan. Bake for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
• While the cheesecake cools, make the chocolate ganache. In a small saucepan, heat 1/3 cup of heavy cream until it just begins to simmer. Remove from heat and add the finely chopped Godiva dark chocolate. Stir until smooth and glossy.
• Once the cheesecake is cooled, pour the ganache over the top, spreading it evenly with a spatula. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to let it set completely.
• In a mixing bowl, whip the cold heavy whipping cream with 1 tablespoon of granulated sugar and 2 teaspoons of vanilla extract until soft peaks form.
• Once the cheesecake is fully set, remove it from the springform pan. Slice and top each piece with a generous dollop of whipped cream. Enjoy!