Ingredients
Equipment
Instructions
Prepare the Oreo Crust
- In a food processor, pulse the Oreo cookies until they form fine crumbs. If you don't have a food processor, you can place them in a zip-top bag and crush them with a rolling pin.
- Transfer the crumbs to a medium bowl and stir in the melted butter until fully combined.
- Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Use the bottom of a glass to pack it tightly.
- Place the crust in the freezer to set while you prepare the filling.
Whip Up the Mousse Filling
- Melt the 10 ounces of semi-sweet chocolate chips in a microwave-safe bowl in 30-second increments, stirring in between, until smooth. Set aside to cool slightly.
- In a large bowl, beat the cold heavy whipping cream with an electric mixer on high speed until stiff peaks form.
- In a separate large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, with no lumps. Beat in the vanilla extract and the slightly cooled melted chocolate.
- Gently fold about one-third of the whipped cream into the chocolate-cream cheese mixture to lighten it. Then, fold in the remaining whipped cream until just combined. Be careful not to overmix and deflate the air.
- Pour the mousse filling over the chilled Oreo crust and spread it into an even layer.
- Refrigerate the cheesecake for at least 6-8 hours, or preferably overnight, until the mousse is firm.
Create the Ganache and Assemble
- Once the cheesecake is firm, prepare the ganache. Place the 4 ounces of chocolate chips in a heatproof bowl.
- Heat the 1/2 cup of heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 5 minutes without stirring.
- Whisk the mixture gently until it's smooth and glossy. Let the ganache cool for 10-15 minutes, until it's slightly thickened but still pourable.
- Pour the ganache over the chilled cheesecake, spreading it to the edges.
- Return the cheesecake to the refrigerator for at least 1 hour to allow the ganache to set.
Notes
Tip 1: Ensure your cream cheese is fully softened to room temperature to avoid a lumpy filling.
Tip 2: For clean, professional-looking slices, dip a large, sharp knife in hot water and wipe it dry between each cut.
Tip 3: Don't rush the chilling times. They are crucial for the cheesecake to set properly.
Tip 2: For clean, professional-looking slices, dip a large, sharp knife in hot water and wipe it dry between each cut.
Tip 3: Don't rush the chilling times. They are crucial for the cheesecake to set properly.
