Death By Chocolate Cheesecake
Wednesday, May 1, 2019
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Death By Chocolate Cheesecake will be the star of every party.
INGREDIENTS
COOKIE CRUST
CHOCOLATE CHEESECAKE
CHOCOLATE GANACHE
DIRECTIONS
INGREDIENTS
COOKIE CRUST
- 24 whole Oreo cookies
- 6 tbsp. melted butter
- Pinch of kosher salt
CHOCOLATE CHEESECAKE
- 4 (8-oz.) packages of cream cheese, softened to room temperature
- 3/4 c. granulated sugar
- 1/2 c. packed light brown sugar
- 1/4 c. cocoa powder
- 1/4 tsp. kosher salt
- 4 large eggs
- 9 oz. bittersweet chocolate, chopped and melted
CHOCOLATE GANACHE
- 1 1/2 c. chocolate chips
- 3/4 c. heavy cream
- Chocolate shavings, for garnish
DIRECTIONS
- Preheat oven to 350° and position an oven rack in the middle of the oven.
- Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Add salt and stir until crumbs are completely coated and moist.
- Make cheesecake: In a large bowl using a hand mixer (or in the bowl of a stand mixer using the paddle attachment), beat cream cheese, sugars, cocoa powder, and salt until smooth. Add eggs one a time, beating well between each addition. Fold in melted chocolate.
- Coat a 9" springform pan with cooking spray and press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly. Pour cheesecake filling over crust.
- Bake until cheesecake is only slightly jiggly in the center, 1 hour to 1 hour 15 minutes. (If you want to use a water bath to ensure cheesecake top does not crack, wrap the outside of the pan in aluminum foil and place in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Follow baking instructions.) If using a water bath, remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight.