Bake at 325 for about 75 minutes, or until the center is slightly jiggly, and the edges are golden.
Baking chocolate is usually packaged in small boxes of 4 ounces each. I used 3 boxes total, and split them between the baking chocolate used in the cheesecake batter, and the baking chocolate used in the ganache. You need 12 oz. total of semi-sweet baking chocolate.