Ingredients
Equipment
Instructions
Prepare Your Pan and Crust
- Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil.
- In a medium bowl, combine the finely crushed Oreo cookies with the melted butter. Press the mixture firmly into the bottom of the prepared pan.
- Bake for 10 minutes, then set aside to cool.
Make the Decadent Cheesecake Filling
- In a large bowl, beat the softened cream cheese on medium speed until completely smooth. Gradually add the granulated sugar and sifted cocoa powder, mixing until combined.
- Add the eggs one at a time, mixing on low speed just until each is incorporated. Mix in the sour cream and vanilla extract.
- Gently fold in the melted and cooled semi-sweet chocolate until the batter is uniform. Pour the filling over the cooled crust.
Bake and Cool
- Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
- Bake for 60-70 minutes, or until the edges are set and the center has a slight wobble.
- Turn off the oven and let the cheesecake cool in the oven with the door cracked for one hour. Remove from the water bath and cool completely at room temperature.
- Refrigerate for at least 6 hours, or overnight.
Top with Silky Chocolate Ganache
- Place the finely chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it simmers.
- Pour the hot cream over the chocolate and let sit for 5 minutes. Whisk gently until smooth.
- Let the ganache cool for 15 minutes, then pour it over the chilled cheesecake. Refrigerate for 30 minutes to set.
Notes
For the smoothest filling, ensure all your cold ingredients (cream cheese, eggs, sour cream) are at room temperature before you begin.
Do not open the oven door while the cheesecake is baking, as the sudden temperature drop can cause cracks.
Do not open the oven door while the cheesecake is baking, as the sudden temperature drop can cause cracks.
