Chocolate Cheesecake Recipe

Ingredients

Crust:

• 2 cups finely crushed Oreos
• 2 tablespoons butter, melted
• 1/4 teaspoon salt

Cheesecake:

• 12 ounces (340g) bittersweet chocolate, chopped
• 4 (8-ounce) (226g) blocks cream cheese, at room temperature
• 1 1/2 cups (335g) granulated sugar
• 1/4 cup (25g) cocoa powder
• 3/4 cup (180g) sour cream, at room temperature
• 1 1/2 teaspoons vanilla extract
• 4 large eggs, at room temperature

Instructions

1. Prepare the Crust:
   • Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty foil to prevent water from leaking in during baking.
   • In a medium bowl, combine the Oreo crumbs, melted butter, and salt. Press this mixture firmly into the bottom and halfway up the sides of the prepared pan. Ensure it’s well-packed to prevent crumbling when sliced. Bake for 10 minutes, then set aside.
2. Prepare the Cheesecake Filling:
   • In a medium bowl, melt the chopped bittersweet chocolate using a double boiler or in the microwave. If using the microwave, heat in 20-second intervals, stirring well after each interval until fully melted. Set aside to cool slightly.
   • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, melted chocolate, sugar, cocoa powder, sour cream, and vanilla extract on medium speed until smooth and creamy. Scrape down the sides of the bowl frequently to ensure even mixing.
   • Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Be careful not to overmix. Scrape down the sides of the bowl as needed.
3. Bake the Cheesecake:
   • Pour the cheesecake filling into the prepared crust. Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan, enough to come halfway up the sides of the springform pan, creating a water bath.
   • Bake the cheesecake for 1 hour and 10 minutes. After the baking time, turn off the oven, crack the oven door, and let the cheesecake rest inside for 1 hour without disturbing it.
4. Cool and Chill:
   • Remove the cheesecake from the oven. Run a sharp knife around the edge of the pan to loosen the cheesecake. Allow it to cool at room temperature for 2 hours.
   • After cooling, refrigerate the cheesecake for at least 6 hours, or preferably overnight, to set.
5. Serve:
   • When ready to serve, remove the outer ring of the springform pan. Slice the cheesecake into 16 slices and enjoy!