Triple Chocolate Oreo Cheesecake

Ingredients:

Crust:

24 Oreo cookies-place in food processor and crush to crumbs
4Tablespoons salted butter-melted in microwave

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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

Instructions:

Crust:

Preheat oven to 350 degrees F,
Mix oreo crumbs and melted butter and press into 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 fridge over night.

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.

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