Triple Chocolate Cheesecake with Oreo Crust

Ingredients

For the Crust:

24 Oreo cookies-finely crushed

1/4 cup unsalted butter-melted

For Cheesecake Filling:

2 lbs. cream cheese- room temperature

1 1/3 cups powdered sugar

3 Tablespoon cocoa powder

4 eggs- room temperature

10 ounces bittersweet chocolate-chopped

For Chocolate Topping:

3/4 cup heavy cream

6 oz. bittersweet chocolate-finely chopped

1 Tablespoon granulated sugar

Instructions

To make the crust:
    • Preheat oven to 350 degrees F, grease a 9-inch springform pan and set aside.
    • Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.
    • Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool while making the filling.
To make the filling:
    • Melt 10 ounces bittersweet chocolate and set aside to cool.
    • Mix cream cheese and sugar until smooth, mix in cocoa powder
    • Add the eggs one at a time, mixing on low speed and do not overbeat it.
    • Add melted chocolate and mix on low speed to combine.
    • Pour the filling over the crust and smooth the top.
    • Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes).
    • Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.
To make the topping:
  • In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.
  • Cool and pour over the cheesecake.
  • When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.
  • This cheesecake can be prepared up to 2-3 days in advance just store covered in the refrigerator.
  • Garnish with chocolate curls (optional).

Source : allrecipes.Com

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