Directions
-
Preheat your oven to 325°F (165°C). Grease a springform pan generously on all sides. This will help in releasing the cheesecake easily once it’s baked.
-
In a food processor, crush the 24 Oreo cookies into fine crumbs. Add in the 1/4 cup melted butter and mix until the crumbs are well coated.
Press this mixture firmly into the bottom of the prepared pan. Bake for about 10 minutes, then remove it from the oven to cool completely. -
In a saucepan over low heat, combine 1/4 cup of cream with 2 cups of chocolate chips. Stir continuously until the chocolate is melted and the mixture is warm but not boiling. Set this aside to cool slightly.
-
In a large mixing bowl, use an electric mixer to whip the cream cheese until it is smooth and creamy. Gradually add in 1 1/2 cups of sugar and 1/4 cup of cocoa powder, mixing until the mixture is fully combined and free of lumps.
-
Next, add in the 5 eggs one at a time, mixing well after each addition. This will ensure a tremendous texture that is light and airy. Once the eggs are fully incorporated, gently fold in the remaining 3/4 cup of cream.
-
Pour the melted chocolate mixture into the cream cheese mixture and add the 1 tsp of vanilla extract. Mix until everything is well combined, creating a smooth filling that is rich with chocolatey goodness.
-
Carefully pour the cheesecake mixture over the cooled Oreo crust in the springform pan. Smooth the top with a spatula to ensure an even finish.
-
Bake the cheesecake in the preheated oven for about 70 minutes. The center of the cheesecake should jiggle slightly when you gently shake the pan.
-
Once baked, turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar for about an hour. This gradual cooling process helps prevent cracking.
-
After cooling, chill the cheesecake in the refrigerator for at least 4 hours, or overnight if possible. This step is crucial for the flavors to meld beautifully.
-
Prepare the ganache by heating 3/4 cup of heavy cream until it just begins to simmer. Pour this over 1 1/2 cups of chocolate chips in a bowl, letting it sit for a few minutes before stirring until smooth.
-
Pour the ganache over the chilled cheesecake, allowing it to drip down the sides. Let it sit for about 15 minutes at room temperature to set slightly before serving.
Continue reading on the next page 👇👇