CHOCOLATE CHEESECAKE

Prepare to enjoy a rich and clammy chocolate cheesecake that will fulfill even the best tooth. This thick and rich treat is loaded with chocolate flavor in both the outside layer and the filling. As though it wasn’t chocolatey enough, I even added a chocolate ganache to put this chocolate cheesecake over the top!

Chocolate Cheesecake is as simple to make as it is tasty! It begins with the outside layer. I utilized Oreo treats for this Chocolate Cheesecake. Liquefied spread and squashed Oreo treats are the solitary two fixings you need! Ensure you smash the treats (cream filling and all) admirably well prior to adding the margarine. I utilized a food processor to get exceptionally fine pieces, however you could likewise place them in a zipped plastic pack and utilize a moving pin to pound the treats.

When combining as one the fixings, utilize a fork to ensure each and every treat scrap is covered in the liquefied margarine. The margarine goes about as the limiting specialist. At the point when you see cheesecake plans that have heaps of outside left on the plate, it is typically in light of the fact that they were not covered with margarine. Press the covering into the base and up the sides of a lubed 9-inch springform container. Heat the covering for 10 minutes at 325°F.

INGREDIENTS

CRUST

• 24 Oreo cookies
• 1/4 cup (1/2 stick or 57g) unsalted butter, melted

FILLING

• 2 cups (12 ounces) semisweet chocolate chips
• 3/4 cup (178.5g) heavy cream, room temperature and divided
• 3 packages (24 ounces) cream cheese, room temperature
• 1 1/2 cups (300g) granulated sugar
• 1/4 cup (29.5g) cocoa powder
• 5 large eggs, room temperature
• 1 teaspoon vanilla extract

CHOCOLATE GANACHE

• 1 1/2 cups semi-sweet chocolate chips
• 3/4 cups (178.5g) heavy cream

INSTRUCTIONS

1. Preheat the oven to 325°F.
2. Lightly grease a 9-inch springform pan (or use parchment paper to prevent sticking).

CRUST

1. Add Oreo cookies to a food processor and crush until you have a fine crumb and very few larger pieces.
2. In a medium mixing bowl, combine the Oreo cookies and melted butter and stir until evenly distributed.
3. Press the crumbs into the bottom of the springform pan (and up the sides).
4. Bake the crust for 10 minutes. Set aside to cool. NOTE: Sometimes the butter can drip out of the springform pan if it is not sealed properly. You can either wrap the bottom edge of the pan in aluminum foil or place a cookie sheet on the bottom rack to collect any drippings.

FILLING

1. In a microwave-safe bowl, add 1/4 cup of heavy cream and the chocolate chips. Heat for 20-second intervals until the chips have melted and the mixture is smooth with no lumps. Set aside.
2. In a large mixing bowl, beat the cream cheese with a hand-held mixer until creamy and smooth.
3. Beat in the sugar and cocoa powder until smooth.
4. Add the eggs, one at a time, and the REMAINING 1/2 cup of heavy cream, mixing until combined.
5. Fold in the chocolate mixture.
6. Add the vanilla and stir to combine.
7. Pour the batter on top of the cooled cookie crust.
8. Bake for 70 minutes, placing a separate pan underneath the cheesecake to catch any drippings. The cheesecake is done when the sides are set but the center is still a little bit jiggly.
9. Remove the cheesecake from the oven and let it rest until the pan is cooled.
10. Refrigerate for 4 hours or until completely chilled.

CHOCOLATE GANACHE

• Combine the chocolate chips and heavy cream into a microwave-safe bowl. Heat in the microwave in 20-second intervals until melted and creamy. Pour over the chilled cheesecake and let it sit for about 15 minutes before serving.