Chocolate Cheesecake with Oreo Crust
Ingredients:
For the Oreo Crust:
24 Oreo cookies (or other chocolate sandwich cookies)
1/4 cup unsalted butter, melted
For the Cheesecake Filling:
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 cup heavy cream
1 teaspoon vanilla extract
8 oz semisweet chocolate, chopped
1/4 cup cocoa powder
3 large eggs
For the Ganache (optional):
1 cup heavy cream
8 oz semisweet chocolate, chopped
Instructions:
Prepare the Crust:
Preheat Oven: Preheat your oven to 325°F (163°C).
Crush Oreos: In a food processor, pulse the Oreo cookies until finely crushed. Alternatively, place them in a plastic bag and crush with a rolling pin.
Mix Crust: Combine the crushed cookies with the melted butter and mix until the crumbs are evenly coated.
Form Crust: Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Use the back of a spoon to press it down firmly.
Bake Crust: Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
Prepare the Cheesecake Filling:
Melt Chocolate: In a heatproof bowl over simmering water (double boiler), melt the semisweet chocolate, stirring occasionally until smooth. Let it cool slightly.
Mix Cream Cheese: In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add Sugar and Cocoa: Gradually add the granulated sugar and cocoa powder, mixing until well combined.
Incorporate Chocolate: Mix in the melted chocolate until fully combined.
Add Sour Cream and Vanilla: Stir in the sour cream and vanilla extract.
Add Eggs: Beat in the eggs one at a time, mixing on low speed until just combined. Do not overmix.
Bake the Cheesecake:
Prepare Pan: Pour the cheesecake filling over the cooled Oreo crust.
Bake: Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the center is set and the edges are slightly puffed.
Cool: Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Chill: Remove from the oven and refrigerate for at least 4 hours, or overnight for best results.
Prepare the Ganache (optional):
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