CRUST
- 24 Oreo cookies
- 5 Tablespoons unsalted butter, melted
CHEESECAKE
- 1/4 cup whole milk
- 1 3/4 cup semisweet chocolate chips
- 24oz cream cheese, room temperature
- 1 pinch salt
- 1 cup sugar
- 1/4 cup sour cream
- 1 Tablespoon vanilla extract
- 4 eggs, room temperature
- 3 Tablespoons flour
GANACHE
- 1/3 cup semisweet chocolate chips
- 1/3 cup heavy whipping cream
WHIPPED CREAM
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 2 teaspoons vanilla extract
- 3 Tablespoons cocoa powder
Preheat oven to 350F. To make the crust, add the Oreo cookies to your food processor and pulse until broken into small pieces. Pour in the melted butter and pulse until fully combined. Transfer the mixture to a 8-9″ springform pan and spread with your fingers/palms until evenly coating the bottom and about halfway up the sides. You can use a glass to press it down more evenly. Bake for 10 minutes at 350F. Remove from oven and set aside. Reduce oven temperature to 325F.
To make the cheesecake filling, microwave the milk for about 30 seconds on high, or until hot and bubbling. Place the chocolate chips in a glass bowl then pour the hot milk over them. Stir to mix and then microwave in a few 20 second intervals as needed, stirring in between, until almost all of the chocolate is melted. Cover and set aside.
Add room temperature cream cheese to stand mixer fitted with a paddle attachment and mix at medium speed.
Add the sugar and the salt to the bowl and mix on medium until creamy. Scrape the bowl down with a spatula and mix until completely homogenous. Add the sour cream and vanilla extract, mixing well. Add the eggs, continuing to mix. Sprinkle in the flour while mixing, then scrape the bowl down with a spatula and mix until completely smooth. Pour in the melted chocolate mixture and mix on low until combined, scraping the bowl to make sure everything is fully combined.
Pour the batter into the prepared Oreo crust. The batter will not rise much at all, so you can fill it up almost to the top. Place springform pan into the oven along with another pan of water on the rack below (this works as a water bath to provide the moisture needed to bake the cheesecake evenly).
Bake at 325F for 20 minutes then reduce temperature to 300F and bake another 30 minutes. The cake’s edge is should be set, but the center is still wobbly. Turn the oven off, but leave the door closed and allow cake to rest for an additional hour in the oven. Remove from the oven and cool to room temperature. Then cover with a plate or foil and chill in the refrigerator overnight.
To make the ganache, microwave the heavy cream for about 30 seconds on high, or until hot and bubbling. Place the chocolate chips in a glass bowl then pour the hot cream over them. Stir to mix and then microwave in a few 20 second intervals as needed, stirring in between, until almost all of the chocolate is melted. Spread the ganache onto the cake, avoiding the edges, and return to refrigerator to chill while you make the chocolate whipped cream.
To make the chocolate whipped cream, add the cold heavy whipping cream, vanilla extract, and powdered sugar to the bowl of your stand mixer. Sift in the cocoa powder then mix with a whisk attachment until peaks begin to form. Transfer the whipped cream to a piping bag fitted with a star attachment and pipe onto the cake’s edge using small circular motions. Serve, wiping off the knife between each cut, and enjoy!
