If you are craving chocolate...this cheesecake will not disappoint.
You can make this dessert up to 3 days in advance!
Decadent Chocolate Cheesecake:
20 Oreo cookies, crushed
6 T. butter, melted
11.5 oz semi-sweet or bitter-sweet chocolate chips - use the best quality you can afford
4, 8oz packages cream cheese, room temp
1 1/4 c. sugar
1/4 c. unsweetened cocoa
4 large eggs
3/4 c. whipping cream
6 oz. semi-sweet or bitter-sweet chocolate chips
1 T. sugar
Chocolate curls for garnish
For the crust: Preheat oven to 350 degrees. Butter a 9 or 10 inch spring form pan with 3 inch sides. Process the Oreo cookies until they are finely ground. Transfer to a small bowl and add melted butter. Mix until well combined. Press crumbs into the bottom only of the spring form pan. Bake just until set 5-8 mins. Cool while preparing filling.
For the filling: Melt the chocolate in the microwave using short bursts of power for 15-30 second intervals until chocolate is melted and smooth. Set aside. In the large bowl of a Kitchen Aid blend the cream cheese, sugar and cocoa. Mix until smooth. Blend in eggs 1 at a time. When smooth add melted chocolate and mix until combined. Pour the filling over the crust, smooth the top and bake until center is just set and top appears dry - about 1 hour. Remove from oven and cool on a wire rack for 10 mins. Run knife around sides of cake to loosen. Let the cheesecake cool to room temp. Cover lightly with plastic wrap and chill overnight.
For the topping: One hour before serving (or up to 3 days ahead), stir cream and 6 oz chocolate and sugar in a heavy saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until the topping is set, about 1 hour.
It is preferable to let the cheesecake stand at room temp for 1-2 hours before serving.