Ghirardelli Layered Chocolate Cheesecake With Ganache Glaze

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray. (5 minutes)

Combine cookie crumbs, butter, and 3 pinches sugar in a medium bowl; mix until well blended. Press into the bottom and up sides of the prepared pan. (10 minutes)

Bake in the preheated oven 10 minutes. Completely cool crust in the pan on a wire rack. Reduce the oven temperature to 325 degrees F (165 degrees C). (40 minutes)

Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth and creamy. Gradually beat in 1 3/4 cups sugar and flour; beat until smooth. Add eggs and egg yolks, one at a time, beating on low speed just until yellow disappears before adding the next; beat in vanilla. (15 minutes)

Divide batter into 2 equal portions in separate medium bowls. Pour 1 portion into the prepared crust; spread evenly. (5 minutes)

Place bittersweet chocolate chips in a small microwave-safe bowl. Microwave at 50% power until melted and smooth, stirring every 30 seconds. (2 minutes)

Whisk coffee liqueur and espresso granules together in a small bowl until espresso dissolves; stir into remaining batter portion. Stir melted bittersweet chocolate into coffee batter until blended. (5 minutes)

Gently pour chocolate-coffee batter over plain batter in the crust; spread evenly, the pan will be very full. Place springform pan on a rimmed baking sheet. (5 minutes)

Bake in the preheated oven until center is almost set but still jiggles slightly when pan gently shaken. Transfer to a wire rack; cool completely. (2 hours)

Cover pan loosely with aluminum foil; chill. Gently run a knife or offset spatula around the edges of the pan; remove sides of pan. (10 hours)

About 1 hour before serving, heat cream and corn syrup in a small saucepan over medium just to a simmer. Place semisweet chocolate chips in a small heatproof bowl; pour cream mixture over chocolate chips and let stand 1 minute. Whisk gently until smooth. Cool slightly. (30 minutes)

Pour chocolate mixture over top of cheesecake; gently spread to edge of crust. Chill until set. Garnish if desired. (30 minutes)