Triple Chocolate Cheesecake



Ingredients
For the crust
  • 2 1/2 cups (250 g) chocolate filled Oreos or plain Oreos, about 30 cookies SEE NOTE 1
  • 6 tablespoons unsalted butter, melted

For the filling
  • 12 ounces (340 g) semisweet chocolate, coarsely chopped
  • 24 ounces (680 g) cream cheese, softened
  • 1 1/2 cups (300 g) granulated sugar
  • 1/3 cup (28 g) Dutch-processed cocoa powder, SEE NOTE 2
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 3/4 cup (180 ml) heavy cream
  • 4 large eggs, lightly beaten

For the glaze
  • 4 ounces (113 g) semisweet chocolate, coarsely chopped
  • 4 tablespoons unsalted butter, cut into cubes
  • 2 tablespoons light corn syrup, SEE NOTE 3

Instructions
Make the crust
  1. Adjust the oven rack to the lower third position and preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil; set aside.
  2. Combine the cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.

Make the filling
  1. Reduce the oven temperature to 300ºF.
  2. Place chocolate in a heatproof bowl and set over a pot of barely simmering water. Stir continuously until melted and smooth. Remove from heat and set aside to cool slightly.
  3. In a large mixing bowl beat the cream cheese with an electric mixer until smooth. Add the sugar, cocoa powder, vanilla, and salt then beat until well combined.
  4. Beat in the heavy cream followed by the melted and cooled chocolate. Scrape down the sides of the bowl as needed. Using a silicone spatula, gently stir in the eggs just until combined.
  5. Pour the batter over the crust in the prepared pan. Place the cheesecake inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan. (Alternatively, you can place the roasting pan filled with water on the lower rack of the oven.)
  6. Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.
  7. Remove the cheesecake from the water bath and run a small knife around the outer edge of the cheesecake to loosen it from the pan. Allow it to cool completely to room temperature. (The cheesecake should not feel the slightest bit warm.) Refrigerate the cheesecake for at least 4 hours but preferably overnight.

Make the glaze
  1. Remove the sides of the pan and place the cheesecake on a serving platter.
  2. Combine chocolate, butter, and corn syrup in a heatproof bowl and set it over a pot of barely simmering water. Stir continuously until melted and smooth.
  3. Use an offset spatula to spread the glaze over the top of the cheesecake. Refrigerate for 10 minutes to allow the glaze has set.

Make ahead tip
  1. The baked and chilled cheesecake will keep for up to 4 days covered tightly and stored in the refrigerator.
  2. The cheesecake will keep for up to 2 months covered tightly and stored in the freezer. Cut frozen and let the slices sit at room temperature for 15-30 minutes before serving.


This Recipe adapted from this -->> SITE

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