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Chocolate Cheesecake
Chocolate Cheesecake has a decadent chocolate filling and a chocolate cookie crust. It’s covered in creamy chocolate mousse swirls and chocolate shavings.
Ingredients
Crust
24 chocolate OREO cookies
5 tablespoons melted butter
Filling
24 ounces cream cheese (three 8-ounce packages), at room temperature
1 1/2 cups granulated sugar
4 whole eggs
1/4 cup heavy cream
1/4 cup Greek yogurt or sour cream
1/4 cup Dutch processed cocoa powder
2 tablespoons all-purpose flour
Pinch of salt
8 ounces unsweetened chocolate squares (two 4-ounce packages)
1 cup semi-sweet chocolate chips
Topping
3 cups heavy cream
1/3 cup confectioners’ sugar
1/4 cup Dutch processed cocoa powder
1 tablespoon vanilla extract
Quality milk chocolate bar such as Ghiardelli’s
Instructions
- Preheat oven to 350 degrees F with rack in the center of the oven.
- Place OREO cookies into a food processor and process to a fine crumb. Pour into a bowl and add melted butter and stir. Then press into the bottom of a 10” springform pan using the bottom of a drinking glass to press to the edges.
- Bake for ten minutes then remove to cool. Keep oven at 350. Wrap the outside of the pan in one piece of foil to keep water from leaking into the cheesecake.
- Place a tea kettle of water on to boil and find a pan larger than the springform pan to use as a water bath. A roasting pan works well. Keep the water hot in the kettle while you prepare the batter.
- In the bowl of a stand mixer with a paddle attachment, place cream cheese and sugar and beat on medium high until light and fluffy, about 2-3 minutes. Scrape the bowl and beat again.
- Lower speed to low and add one egg at a time, making sure each egg is completely mixed in before going to the next. Scrape the bowl and mix again.
- Switch to a whisk attachment and add the cream, yogurt, cocoa powder, flour, and salt and whisk to combine. Scrape and whisk until smooth and creamy.
- Place a medium saucepan on the stove half filled with water and bring to a boil.
- Find a metal bowl larger than the opening of the saucepan and place it on top. Lower heat to simmer.
- Break up the unsweetened chocolate and add to the bowl along with the chocolate chips and stir continually with a whisk or spatula until completely melted and smooth. Remove from heat and cool slightly.
- With mixer running on low, slowly drizzle in the cooled melted chocolate until completely incorporated. Scrape the bowl and whisk until smooth.
- Pour the batter into the springform pan over the cookie crust and smooth with a spatula.
- Place the foil lined springform pan into the larger pan and open the oven and place on the rack. Take the tea kettle and pour the water into the outer pan being careful not to get any in the batter. Slide the rack in and bake for 25 minutes. Don’t open the door but lower heat to 300 and bake for 50 more minutes. Keep the door closed and shut off the heat and let the cheesecake sit in the oven with the heat off and door closed for another hour.
- Remove from the oven and cool then remove the outer ring of the pan. Place the cheesecake on a serving platter.
- To make the topping, whisk the heavy cream, confectioner’s sugar, cocoa powder, and vanilla to stiff peaks. Spoon the topping into a large pastry bag with a star tip and squeeze dollops of topping all over the top, building two layers of star shaped dollops.
- Take a large milk chocolate bar and place bottom up on a towel. The towel will hold it in place. Take a sharp knife, sharp edge facing away from you and drag the blade across the bar towards you to make curls of chocolate. Sprinkle these over the top of the topping.
- Cut into 12 even pieces and serve.
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