Tool

• Electric hand or stand mixer

• Mixing bowls

• 9‑inch springform pan

Ingredients

For the Crust

• 24 Oreo cookies

• 4 tablespoons unsalted butter, melted

For the Filling

• 2 bars bittersweet chocolate (4 oz each), chopped

• 1 bar semi‑sweet chocolate 4 oz, chopped

• ¼ cup hot brewed coffee

• 3 packages cream cheese (8 oz each), room temperature

• 1 cup granulated sugar

• ¼ teaspoon salt

• ¼ cup sour cream, room temperature

• 1 tablespoon vanilla extract

• 4 large eggs, room temperature

• 3 tablespoons all‑purpose flour

For the Ganache

• ½ cup semi‑sweet chocolate chips

• ⅓ cup heavy cream

For the Chocolate Whipped Cream

• 1 cup heavy cream

• ¼ cup powdered sugar

• 1 tablespoon natural unsweetened cocoa powder

• 1 teaspoon vanilla extract

Direction

Crust

1. Heat oven to 350ºF.

2. Pulse Oreo cookies in a food processor until finely ground. Drizzle in melted butter while pulsing until the mixture holds together when pressed.

3. Press the mixture firmly into the bottom and 1 inch up the sides of a 9‑inch springform pan.

4. Bake for 10 minutes, then cool on a rack.

5. Lower oven temperature to 300ºF and set one rack low and one in the center.

Filling

1. Combine chopped bittersweet and semi‑sweet chocolate in a microwave‑safe bowl. Pour hot coffee over top and heat in short bursts until melted and smooth. Set aside.

2. Beat cream cheese in a mixer on medium until creamy. Add sugar and salt; mix until smooth. Blend in sour cream and vanilla.

3. On medium‑low, add eggs one at a time. Mix in the melted chocolate.

4. Sift flour over the batter and mix on low just until incorporated.

5. Pour filling into the crust and smooth the top. Cover tightly with foil, keeping it lifted off the surface of the cheesecake.

6. Place a large pan of hot water on the bottom rack. Set the cheesecake on a rimmed baking sheet on the center rack.

7. Bake for 1 hour, remove foil, then bake 40–50 minutes more until the edges look set and matte and the center has a gentle wobble.

8. Turn off the oven, crack the door with a wooden spoon, and cool inside for 1 hour.

9. Cool at room temperature for another hour, then refrigerate overnight.

Ganache

1. Once chilled, place chocolate chips in a bowl. Heat cream until steaming and pour over the chocolate. Stir until smooth (microwave briefly if needed).

2. Cool for 5 minutes, then spread over the cheesecake. Chill while preparing the whipped cream.

Chocolate Whipped Cream

1. Add heavy cream, powdered sugar, cocoa powder, and vanilla to a mixer fitted with a whisk.

2. Whip on medium until stiff peaks form, 1–1½ minutes.

3. Transfer to a piping bag fitted with a closed‑star tip (Ateco 846) and pipe a ring or dollops around the edge.

4. Slice and enjoy. Cheesecake keeps up to 5 days refrigerated.

Nutrition -

(Per Serving)

Calories: 757 kcal Carbohydrates: 61 g Protein: 10 g Fat: 54 g Saturated Fat: 30 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 16 g Trans Fat: 0.2 g Cholesterol: 157 mg Sodium: 354 mg Potassium: 400 mg Fiber: 4 g Sugar: 45 g Vitamin A: 1394 IU Vitamin C: 0.2 mg Calcium: 115 mg Iron: 6 mg