16 servings

For the crust
4 ounces lightly salted butter
1/4 cup sugar
1 large egg
1 cup all-purpose flour
2 ounces grated chocolate (62 percent semisweet Scharffen Berger)
As needed, nonstick cooking spray

Using the paddle attachment of a stand mixer, mix the butter and sugar together until creamed, scraping the sides as needed.
Add the egg and mix until incorporated.
Mix the flour and chocolate in a separate bowl and add all at once to mixture.
Mix just until incorporated and smooth.
Spray the inside of a 10-inch springform pan with nonstick cooking spray.
Spread the crust into the springform pan. Cover the bottom of the pan evenly. Do not put dough on the sides of the pan.

For the filling
1 bottle Slim Slammers Chocolate Fudge
40 ounces cream cheese
1 3/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
6 large eggs
2 ounces grated chocolate (62 percent semisweet Scharffen Berger)

Pour the Slim Slammers Chocolate Fudge in a thick-bottom pot and reduce by simmering to approximately 2/3 cup. Chill.
Using the paddle, mix the cream cheese and sugar until smooth.
Scrape the bowl as needed.
Add salt and vanilla until incorporated.
Add Slim Slammers reduction and mix until smooth.
Add eggs one at a time just until incorporated.
Add chocolate and mix until incorporated.

Pour the filling onto the crust in the springform pan.
Bake at 425 degrees for 15 minutes.
Reduce oven temperature to 275 degrees for one hour.
Remove cheesecake from oven and let sit for one hour at room temperature.
Refrigerate for at least six hours before serving.