Death By Chocolate Cheesecake

Death By Chocolate Cheesecake will be the star of every party.

Death By Chocolate Cheesecake will be the star of every party.


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

  1. Preheat oven to 350° and position an oven rack in the middle of the oven.
  2. 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.
  3. 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.
  4. 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.
  5. 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.