This is one fabulously rich, totally divine cheesecake, with a creamy chocolate filling and a chocolate cookie crust. But after all, sensual pleasure is one of the hallmarks of the spring season, so we can give ourselves permission to indulge once in awhile!

Anyone who loves chocolate will swoon over this treat. It keeps up to one week, too, so it’s a great make-ahead for special occasions.

INGREDIENTS

Crust
Nonstick cooking spray
1 1/3 cups crushed chocolate wafer cookies (about 30)
2 tablespoons sugar
Pinch of salt
5 tablespoons unsalted butter, melted

Filling
7 ounces bittersweet chocolate, finely chopped
Three 8-ounce packages cream cheese, softened
3/4 cup sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract

1. Preheat oven to 350F.

2. Make the crust: Coat the inside of a 9-inch spring form pan with cooking spray. Place the crushed cookies, sugar, and salt in a food processor and grind into fine crumbs. Add the melted butter and process until the crumbs are moistened. Turn the crumb mixture into the pan and press evenly around the bottom and 1 inch up the sides of the pan, packing it tightly with your fingertips. Set aside.

3. Make the filling: Put 2 inches of water in the bottom of a double boiler or in a medium saucepan and bring to a bare simmer. Place the chocolate in the top of the double boiler or in a stainless-steel bowl big enough to rest on top of the saucepan, and set it on top of the simmering water, making sure that the water doesn’t touch the bottom of the bowl. Heat, whisking occasionally, until the chocolate is completely melted. Set aside to cool.

4. Combine the softened cream cheese and sugar in a large mixing bowl and, with an electric mixer, beat on high speed until very smooth, scraping down the sides of the bowl once or twice as necessary. Add the eggs, one at a time, and mix on low speed until combined, scraping down the sides of the bowl after each addition. Stir in the melted chocolate and vanilla.

5. Place the prepared springform pan on a baking sheet and pour in the filling. Bake the cheesecake until the perimeter is set but the center is still a little jiggly, about 55 minutes. As soon as the cheesecake is out of the oven, run a sharp paring knife around the edges of the pan to separate the cheesecake from the sides of the pan. Set the cheesecake on a wire rack and let it cool completely. Wrap it in plastic, and refrigerate it for at least 6 hours or overnight before unmolding and serving.

Serves 8 to 10.