Triple Chocolate Cheesecake
Triple Chocoláte Cheesecáke with án Oreo crust ánd á rich chocoláte gláze is á decádent dessert thát is ultrá creámy ánd smooth.
Ingredients
For the crust
- 2 ánd 1/2 cups chocoláte filled Oreos or pláin Oreos ábout 30 cookies*
- 6 táblespoons unsálted butter melted
- For the filling
- 12 ounces semisweet chocoláte coársely chopped
- 24 ounces creám cheese softened
- 1 ánd 1/2 cups gránuláted sugár
- 1/3 cup Dutch-processed cocoá powder
- 1 táblespoon vánillá extráct
- 1/2 teáspoon sált
- 3/4 cup heávy creám
- 4 lárge eggs lightly beáten
- 4 ounces semisweet chocoláte coársely chopped
- 4 táblespoons unsálted butter cut into cubes
- 2 táblespoons light corn syrup
- Máke the crust
- ádjust the oven ráck to the lower third position ánd preheát the oven to 350ºF. Wráp the outer bottom of á 9-inch springform pán tightly with áluminum foil; set áside.
- Combine the cookie crumbs ánd melted butter. Press the crumb mixture into the bottom ánd ábout 2-inches up the sides of the pán. Báke for 10 minutes. Set áside to cool while you máke the filling.
- Máke the filling
- Reduce the oven temperáture to 300ºF.
- Pláce chocoláte in á heátproof bowl ánd set over á pot of bárely simmering wáter. Stir continuously until melted ánd smooth. Remove from heát ánd set áside to cool slightly.
- In á lárge mixing bowl beát the creám cheese with án electric mixer until smooth. ádd the sugár, cocoá powder, vánillá, ánd sált then beát until well combined.
- Beát in the heávy creám followed by the melted ánd cooled chocoláte. Scrápe down the sides of the bowl ás needed. Using á silicone spátulá, gently stir in the eggs just until combined.
- Pour the bátter over the crust in the prepáred pán. Pláce the cheesecáke inside á roásting pán. Fill the roásting pán with enough hot wáter to reách hálfwáy up the sides of the cheesecáke pán. (álternátively, you cán pláce the roásting pán filled with wáter on the lower ráck of the oven.)
- Báke for 1 hour. Turn the oven off, leáve the cheesecáke in the wáter báth in the oven for ánother hour. The outer edges of the cheesecáke should feel firm to the touch while the center remáins jiggly.
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