8 ounces semisweet or bittersweet chocolate, chopped
¾ cup heavy cream or coconut milk (not lite)
2 tablespoons cold unsalted butter or dairy-free margarine
1. Place chopped chocolate in a medium stainless steel bowl. Set aside.
2. Heat cream and butter in a medium saucepan over medium heat. Bring just to a boil. Immediately pour boiling mixture over chocolate and let stand for 5 minutes without stirring.
3. Swirl mixture until blended and smooth. Let sit until it begins to thicken. Pour over cooled cheesecake, spreading to cover evenly.