Chocolate Cheesecake

Ingredients
CRUST

  •  2 cups oreo crumbs (or chocolate graham crackers or graham crackers)
  •  5 tbsp melted butter

CHEESECAKE

  •  3 packages cream cheese at room temperature, 8 oz each, I like to use full fat
  •  3/4 cup sugar
  •  2 packages semi sweet chocolate baking bar – 4 oz each for a total of 8 oz
  •  1/2 cup heavy cream
  •  4 eggs

TOPPINGS

  •  whipped cream
  •  chocolate shavings

Instructions
CRUST

  1. Preheat the oven to 350º F.
  2. Pulse the oreos (or chocolate graham crackers) in a blender or food processor until they are very fine. Measure out 2 cups of crumbs.
  3. In a small bowl, combine the crumbs with the and melted butter, mix well until incorporated.
  4. Add the crumbs to a 8 or 9 inch springform pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
  5. Place the pan in the oven, pre-bake the crust for 10 minutes.
  6. Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture. To speed this up, you can put the springform pan in the fridge.
  7. Turn the oven down to 325º F.

CHEESECAKE

  1. In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. Add in the sugar, beat again.
  2. Add in the melted (but cooled) chocolate and heavy cream, beat again.
  3. Add in the eggs, ONE at a time, beating after each one. Beat the mixture for 1 additional minute. Pour the cheesecake mixture on top of the cooled crust. Make sure the crust and pan have cooled before doing so.
  4. Place the springform pan inside an oven bag (the same kind you’d cook a turkey in). Roll the bag down so it doesn’t cover the top of the cheesecake.
  5. Place the pan inside a 9×13 inch pan or larger. Carefully fill the 9×13 inch pan with water, filling it about 1 inch below the top of the 9×13 inch pan. **Note: You can use a 9 inch springform pan for the cheesecake, but you will need a larger pan for the water bath. Perhaps one of those disposable aluminum foil pans would fit a 9 inch springform pan. I like to place the cake pan on top of a large baking sheet, this makes moving the water bath easier.
  6. Place the water bath with the cheesecake inside in the oven and bake at 325º F for 65-70 minutes. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
  7. Once your cheesecake looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool to room temperature inside the oven before removing – this could be 60-90 minutes.
  8. Once cooled, remove the cheesecake from the oven. Remove the cheesecake pan from the bag and place in the fridge for at least 6 hours or overnight.
  9. Before serving, carefully unmold the cheesecake from the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.
  10. Add your desired toppings, cut and serve. Store leftovers in the fridge.

This article and recipe adapted from this site

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