24 whole Oreo cookies
6 tbsp. melted butter
Pinch of Kosher salt
4 (8 oz.) packages of cream cheese, softened to room temperature.
3/4 cup granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1/4 cocoa powder
9 oz. bittersweet chocolate, chopped and melted
1/4 tsp. Kosher salt
Preheat oven to 350 degrees F and position a oven rack in the middle of the oven.
Make crust: In a large Ziploc bag or food processor fitted with a metal blade, crush or blend Oreo’s until fine crumbs form.
Transfer to a bowl and pour in melted butter.
Add salt and stir until crumbs are completed coated and moist.
Make Cheesecake: In a large bowl using a hand mixer ( or in a bowl of a stand mixer using the paddle attachment). beat cream cheese, sugars ,cocoa powder and salt until smooth. Add eggs one at a time, beating well after each addition. Fold in melted chocolate.
Coat a 9 inch Springform pan with cooking spray and press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly. Pour cheesecake filling over crust.
Bake until cheesecake is only slightly jiggly in the center, 1 hour to 1 hour and 15 minutes. If you want to use a water bath to ensure cheesecake top does not crack, wrap the outside of the pan in aluminum foil and place in baking dish. Place on oven rack and pour enough boiling water to reach halfway up the pan.
When done remove cheesecake from water and unwrap foil.
Cool to room temperature, and refrigerate for 4 hours uncovered.
Tips: Partially open oven when done and cool in oven 30 minutes. Allow to cool outside of the oven until room temperature. Run a spatula around the edges.
This cheesecake is rich and delicious…
Click the link below for Springform pans!