Ingredients:
For the Oreo Crust:
24 Oreo cookies
1/4 cup unsalted butter, melted
For the Cheesecake:
2 lb (32 oz) cream cheese, at room temperature
1 tbsp granulated sugar
1 1/2 cups powdered sugar
3 tbsp cocoa powder
4 large eggs
16 oz bittersweet chocolate, melted and cooled
3/4 cup heavy cream
Instructions:
Crust:
Crush Oreo cookies into fine crumbs and mix with melted butter.
Press into the bottom of a greased 9-inch springform pan.
Chill in the refrigerator while preparing the filling.
Filling:
In a large bowl, beat cream cheese, granulated sugar, and powdered sugar until smooth.
Mix in cocoa powder.
Add eggs one at a time, fully incorporating each before adding the next.
Carefully stir in the melted bittersweet chocolate until uniform.
Beat in heavy cream until the mixture is creamy and well-combined.
Baking:
Preheat the oven to 325°F (163°C).
Pour the filling over the crust and smooth the top with a spatula.
Bake for 55-60 minutes, or until the cheesecake is set but still slightly wobbly in the center.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracks.
Chilling:
Remove the cheesecake from the oven and run a knife around the edge to loosen it from the pan.
Allow it to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
Serving:
Before serving, you can top with whipped cream or chocolate shavings if desired.
Slice with a hot knife for clean cuts.