Rich and delicious. I was concerned it didn't call for a water bath, but my cheesecake did not crack. Next time I will use less butter, as I believe that is what makes the crust hard and it had melted into the foil I had lined on the outside. Will also reduce the baking time and temperature as it was fairly brown on top. Althought it didn't affect the consistency.
Triple Chocolate Cheesecake With Oreo Crust
For the Crust:
24 Oreo cookies-finely crushed
1/4 cup unsalted butter-melted
For Cheesecake Filling:
2 lbs. cream cheese- room temperature
1 ½ cups powdered sugar
3 Tablespoon cocoa powder
4 eggs- room temperature
10 ounces bittersweet chocolate-chopped
For Chocolate Topping:
3/4 cup heavy cream
6 oz. bittersweet chocolate-finely chopped
1 Tablespoon granulated sugar
To make the crust:
Preheat oven to 350 degrees F, grease a 9-inch 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 mixture onto the bottom of the prepared pan and bake for 6 minutes. Remove from the oven and set on a wire rack to cool while making the filling.