Instructions
Step 1: Preheat oven to 325°F (163°C). Mix the crushed Oreos with melted butter and press the mixture firmly into the bottom of a springform pan to create the crust. Bake for 10 minutes, then set aside to cool.
Step 2: In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, melted semi-sweet chocolate, and vanilla extract; mix until combined.
Step 3: Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
Step 4: Pour the batter over the cooled crust and bake for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Step 5: In a small saucepan, heat heavy cream until just simmering. Pour over dark chocolate and let sit for 2-3 minutes, then stir until smooth to make the ganache.
Step 6: Pour ganache over the cooled cheesecake, spreading evenly. Chill the cheesecake for at least 4 hours or overnight.
Step 7: Before serving, top with whipped cream and mini chocolate chips if desired.
Storage Information
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze slices wrapped tightly in plastic wrap and foil for up to 1 month.
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