Ingredients:

  • 35 Oreo cookies (about 350g), finely crushed
  • 6 tablespoons (85g) unsalted butter, melted
  • 24 ounces (680g) cream cheese, softened
  • 1 1/4 cups (250g) granulated sugar
  • 1/4 cup (30g) unsweetened cocoa powder
  • 1/4 cup (60ml) heavy cream
  • 2 large eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla extract (5ml)
  • 4 ounces (115g) semi-sweet chocolate, melted and cooled
  • 4 ounces (115g) semi-sweet chocolate, chopped
  • 1/2 cup (120ml) heavy cream
  • Whipped cream
  • Oreo cookie crumbs
  • Chocolate shavings

Instructions:

  1. Prepare the Oreo Crust: Combine crushed Oreos and melted butter. Press firmly into the bottom of the springform pan. Chill for at least 30 minutes.
  2. Make the Cheesecake Filling: Beat cream cheese, sugar, and cocoa powder until smooth and creamy. Add heavy cream, eggs, egg yolks, and vanilla. Mix well, but don't overbeat.
  3. Incorporate Melted Chocolate: Gently fold the cooled melted chocolate into the cheesecake filling until evenly distributed.
  4. Pour and Bake: Pour the filling over the chilled Oreo crust. Prepare a water bath and bake in a preheated oven until the edges are set and the center is slightly jiggly.
  5. Cool and Chill: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. Remove from the water bath and let cool completely on a wire rack. Cover and chill in the refrigerator for at least 4 hours, or preferably overnight.
  6. Prepare the Ganache (Optional): Heat heavy cream until simmering. Pour over chopped chocolate. Let sit for 1 minute, then whisk until smooth and glossy.
  7. Decorate and Serve: Remove the cheesecake from the springform pan. Spread the ganache (if using) over the top. Garnish with whipped cream, Oreo crumbs, and chocolate shavings, if desired. Slice and serve cold.