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–+ servings
Total Time :7 hours
Servings: 12

INGREDIENTS
 

  • Chocolate whipped cream and shaved chocolate, for decorating

Crust:

  • 1½ cups/200 grams Oreo cookies, finely ground
  • 5 tablespoons/70 grams unsalted butter, melted

Filling:

  • 12 ounces/340 grams dark chocolate, finely chopped
  • 24 ounces/675 grams cream cheese, at room temperature
  • 1 cup/200 grams granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 4 large eggs
  • 2 large egg yolks
  • ¾ cup heavy cream
  • 1 teaspoon vanilla extract

Ganache:

  • 5¼ ounces/150 grams dark chocolate, finely chopped
  • ⅔ cup heavy cream

INSTRUCTIONS

  • Heat the oven to 295°F/145°C on a conventional setting.
  • In a medium bowl, mix the cookie crumbs with the melted butter until evenly moistened. Press firmly into the bottom of a 9½-inch/24 cm springform pan to form an even crust.
  • Gently melt the dark chocolate and set aside to cool slightly.
  • In a stand mixer fitted with the whisk attachment, add all the filling ingredients and mix just until combined. Slowly stream in the melted chocolate. Continue mixing just until the batter is smooth and slightly thickened, stopping as soon as no lumps remain.
  • Pour the filling over the crust and bake for about 1 hour and 10 minutes, until the edges are set and the center jiggles slightly. If the center is very loose, continue baking in 5-minute increments.
  • Remove the cheesecake from the oven and cool at room temperature. The surface may sink slightly as it cools.
  • To make the ganache, combine the chocolate and cream in a heatproof bowl and heat gently, stirring until smooth. Pour over the cooled cheesecake and spread evenly.
  • Refrigerate for at least 6 hours or overnight before serving. Slice with a lightly warmed knife for clean cuts. The cheesecake keeps refrigerated for up to 7 days.