- 1 cup chocolate sandwich cookie crumbs, such as Oreo*
- 2 tablespoons butter, melted
- 16 ounces (2 blocks or 16 tablespoons) full-fat cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 tablespoons unsweetened cocoa
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 2.5 oz. dark chocolate (I used 5 squares of Trader’s Joe’s dark baking chocolate)
- 2.5 oz. dark chocolate (I used 5 squares of Trader’s Joe’s dark baking chocolate) chopped
- 1/4 cup heavy whipping cream
- Preheat oven to 325F. Wrap the outside of a 6×2 or 6×3 springform pan with foil. Lightly grease the inside of the pan.
- In a large microwave safe bowl, add the chocolate. Microwave for 30 seconds then stir. Repeat in 15 second increments until the chocolate is completely smooth. Cool for 10-15 minutes.
Alternatively, add about an inch of water to a saucepan and bring to a simmer on the stove. Turn off the heat and place a heatproof bowl over top (do not let the bottom touch the water). Add the chocolate and melt until smooth. Remove from the heat and cool 10-15 minutes.
- In a large bowl, mix together the cookie crumbs and melted butter. Pat into the bottom of the springform pan. Bake in the preheated oven for 5 minutes, then cool slightly.
- In a large mixing bowl, beat together the cream cheese, sugar and cocoa until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
- Beat in the eggs, one at a time, for 1 minute each or until smooth (do not over beat). Beat in the melted chocolate and vanilla.
- Transfer the batter to the crust (if using a 6×2 pan, it’ll fill to the top). Place the pan inside an 8×8 or larger pan.
- Pour hot water into the outside pan until the springform pan is halfway submerged in the water. Be careful you don’t get water inside the foil.
- Bake 65-75 minutes or until the edges are set and brown, the center is mostly set with some wiggling, and internal temperature reaches 150F degrees.
- Remove from the oven and carefully run a knife along the edge to loosen the cheesecake. Cool 15 minutes in the water bath.
- Remove the pan from the water bath and let cool at room temperature for 1 hour.
- Cover and refrigerate at least 4 hours or overnight before garnishing with ganache (see below) or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 5-7 days.
FOR THE GANACHE
- Add the chocolate to a heatproof bowl.
- In a medium saucepan, heat the cream until hot but not boiling. Pour the hot cream over the chocolate and wait 1 minute. Stir together until completely smooth.
- If the chocolate isn’t melting, place the bowl over a pan of simmering water (do not let the bottom touch the water). Continue stirring until fully melted.
- Remove the pan side from the cheesecake. Immediately pour the chocolate mixture over the cheesecake and spread evenly. Refrigerate for 15 minutes or until the chocolate hardens before serving.
Recipe adapted from chocolatemoosey.com and epicurious.com