Triple Chocolate Cheesecake

 

 

Serves: 12

Crust Ingredients:  

 

12 Oreo Cookies

1/4 cup melted butter

 

 

3- 3 oz bars of melted chocolate (all bittersweet--Preferably Lindt--and melted on med power in the microwave)

4-8 oz packages of cream cheese, at room temperature

1 1/4 cups plus 2 tablespoons granulated sugar

 

1/4 cup unsweetened cocoa powder

1/8 teaspoon salt

4 large eggs, beaten with a fork for about a minute

 

 

3/4 cup heavy cream

6 ounces bitter chocolate

 

 

Preheat oven to 350F.  Place a large roasting pan in the oven empty and fill halfway with simmering water (fill it while it is sitting on the rack in the oven). Slide rack back in and allow water to come to temp. 

 

Crush the oreo cookies in a food processor and add the butter.  In a 9 inch diameter pan which you have buttered, place a round of parchment (essential).  Empty the crumb mixture into the pan and just press into the bottom. No need to go up the sides. 

 

Place the room temperature cream cheese in the food processor.  Process for about 20 seconds, stop and scrape the sides.  Add the sugar and process again for about 30 seconds this time and again, stop and scrape the processor.  Process again for about 10 second.  Add the eggs and cocoa powder and mix until blended, about 15 seconds.  Again, scrape. Finally add the chocolate and salt and beat until completely mixed throughout. 

Scrape into the prepared pan and place into the water bath and bake for until the the center just wiggles when the pan is shaken, about 45 minutes to an hour (but you must watch it after 30).  Remove from water bath and place on a rack. Allow water to cool before you attempt to take it out of the oven and pour it out. Cool cake to room temperature and then refrigerate overnight.  Cake can be prepared up to 3 days in advance.

 

Place heavy cream and chocolate in medium bowl and microwave (medium power) until heated through and chocolate begins to melt.  Whisk thoroughly and allow to completely melt and then come to almost room temp. 

 

Remove cake from pan:  Simply take it out of the fridge, put it on the stove and heat the bottom of the pan to loosen the butter crust, and turn over onto a temporary sheet pan and then turn over again onto your serving platter. 

 

Pour the topping over the cake and then refrigerate until set.  Take out at least 1 hour before serving to come to room temperature.