This is a triple chocolate cheesecake to die for! It is really rich, so a small slice will get your chocolate fix. I made this for a party, which was then postponed, so I put it into the freezer, wrapped up with several layers of cling wrap and a week later it was still delicious. I made the ganache the day that I wanted to use the cake and that worked pretty well.
Preparation Time: 45 minutes
Cooking Time: 1 hour baking plus 1 hour to sit in oven
Makes: 12 servings
1 package oreo cookies (150g package)
6 tablespoons unsalted butter, melted
4 blocks (8 ounces each) cream cheese, room temperature (I used 2 full fat, 2 light)
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs
1 cup sour cream
8 ounces semisweet chocolate, melted
1/4 cup heavy cream
4 ounces semisweet chocolate, chopped
Preheat oven to 325 °C. Grease a 9" springform pan.
Separate the oreo cookies and roughly scrape off the icing. Discard icing.
Ready to be ground
In a food processor, pulse the cookies until finely ground. Add melted butter and pulse until crumbs are moistened.
Melt the butter first
Transfer crumbs to greased pan and press crumbs with your fingers until firmly and evenly distributed. Bake 10 minutes and set aside.
Ready for baking
In a medium-sized bowl, add cream cheese, sugar, and salt, then blend until smooth with a hand mixer (or food processor with a cleaned out bowl after the oreo cookies).
Use cream cheese at room temperature, you won't get lumps this way
Add eggs, then sour cream, and thirdly the melted chocolate and blend until smooth.
I used chocolate chips as that is what I had on hand
Pour filling onto cooled crust and bake until set, 1 hour.
Turn off oven and let cheesecake sit inside for 1 hour (do not open the door as it may help prevent cracking). I was worried about leaving the cake in the oven for another hour, but it did not dry out.
Run a table knife around the edge of the pan, leave cake in the pan and cool completely.
Cover loosely with cling wrap and refrigerate, at least 6 hours or up to overnight.
To make the ganache, bring the cream to a boil in a small pot then remove from heat.
Add chocolate and stir until melted. Let sit for 5 minutes to thicken.
Unlatch the springform pan and remove. With a spatula, carefully pick up the cheesecake and place onto a serving platter.
Spread ganache in center of cheesecake. Let set before serving.
When ganache is poured onto the cake, it was amazing to see that it firmed up and was not runny at all