Ingredients:

  • 1 1/2 cups (150g) chocolate cookie crumbs (Oreo-type cookies, finely crushed)
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 ounces (450g) cream cheese, softened to room temperature
  • 8 ounces (225g) mascarpone cheese, softened to room temperature
  • 1 1/4 cups (250g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) heavy cream
  • 6 ounces (170g) semi-sweet or dark chocolate, melted and cooled slightly
  • 4 ounces (115g) semi-sweet or dark chocolate, chopped
  • 1/2 cup (120ml) heavy cream

Instructions:

  1. Combine cookie crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of the springform pan. Chill for at least 30 minutes.
  2. Beat cream cheese and mascarpone until smooth and creamy. Gradually add sugar and beat until well combined. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract and heavy cream. Gently fold in the melted and cooled chocolate.
  3. Pour the cheesecake filling over the chilled crust. Prepare a water bath by wrapping the bottom of the springform pan with aluminum foil. Place the pan in a larger baking dish and fill with hot water, reaching about halfway up the sides of the springform pan. Bake at 325°F (160°C) for 60-75 minutes, or until the edges are set and the center is slightly wobbly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. Remove from the water bath and cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight.
  4. Place chopped chocolate in a heatproof bowl. Heat heavy cream in a saucepan until simmering. Pour hot cream over the chocolate and let it sit for a minute. Stir until smooth and glossy.
  5. Pour the chocolate ganache over the chilled cheesecake. Refrigerate for at least 30 minutes to allow the ganache to set. Remove from the springform pan and serve.