24 Oreo cookies, finely crushed
1/4 c unsalted butter, melted
Preheat oven to 350 degrees F, grease a 9″ springform pan and set aside. Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened. Press crumb mix onto the bottom of the prepared pan and bake for 8 min. Remove from the oven and set on a wire rack to cool while making the filling. Pour Filling over the crust and smooth the top. Bake cheesecake until the center is set and the top looks dry (about 1 hour – 1 hour 10 min). Cool on a wire rack for 5 min, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight. Cool Topping and pour over the cheesecake. When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides. This cheesecake can be prepared up to 2 – 3 days in advance just store covered in the refrigerator. Garnish with chocolate curls (opt).
2 lbs cream cheese, room temp
1 1/3 c powdered sugar
3 T cocoa powder
4 eggs, room temp
10 oz bittersweet chocolate, chopped
Melt bittersweet chocolate and set aside to cool. Mix cream cheese and sugar until smooth, mix in cocoa powder. Add the eggs one at a time, mixing on low speed and do not over beat it. Add melted chocolate and mix on low speed to combine.
3/4 heavy cream
6 oz bittersweet chocolate, finely chopped
1 T sugar
In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mix is smooth.
Tagged: Cakes Cookies & Squares