Ingredients:
Crust:
- 24 Oreo cookies-place in a food processor and crush to crumbs
- 4Tablespoons salted butter-melted in microwave
Cheesecake
- 32 ounces Philadelphia cream cheese, softened
- 1⅓ cups confectioner’s sugar
- 3 Tablespoons unsweetened cocoa powder
- 4 eggs
- 10 ounces Ghirardelli bittersweet chocolate, chopped
- Chocolate Ganache
- ¾ cup heavy cream
- 6 oz. chocolate, chopped
- 1 Tablespoon granulated sugar
Whipped Cream
- ¾ cup heavy cream
- 3 T. powdered sugar
- 3 T. unsweetened cocoa powder
- ½ tsp vanilla extract
Garnish
- crushed Oreos for the top
- oreo halves to decorate
Directions:
Crust:
Preheat oven to 350 degrees F,
Mix oreo crumbs and melted butter and press into the bottom of 9-inch springform pan.
Bake for 8 minutes. (I did have some butter seep out of my pan-just wiped it with a towel)
Let cool.
Cheesecake
Melt the chocolate in the microwave and let cool.
Beat cream cheese.
Add sugar and cocoa until smooth.
Add eggs one at a time on low.
Scrape down the sides of the bowl as needed.
Pour in the cooled, melted chocolate on low to blend.
Pour this over the crust and spread evenly.
Bake about 70 minutes.
Cool 5 minutes.
Drag a thin knife around the sides and chill in the fridge overnight.
Ganache
Combine all the ingredients in a microwave-safe bowl and heat until melted, stirring smooth.
Remove the sides of the springform and drizzle the ganache down the sides.
Cream
Beat cream, powdered sugar, cocoa powder, and vanilla to stiff peaks.
Pipe into the center and top with chopped Oreos and halves.
Keep chilled.