Chocolate Cheesecake
1. Prepare the Pan:
Preheat the oven to 325°F (163°C).
Wrap the outside of a 9-inch springform pan in aluminum foil (3-4 times) to prevent water from seeping in.
2. Make the Oreo Crust:
In a food processor, pulse the Oreo cookies into fine crumbs. Mix with melted butter.
Press the mixture into the bottom of the springform pan, creating a slight lip around the edge.
Bake for 10 minutes, then remove from the oven (keep the pan wrapped in foil).
3. Prepare the Cheesecake Filling:
Chop the dark chocolate and melt it in the microwave at medium power (45 seconds at a time), stirring until smooth. Alternatively, melt using a double boiler.
In a large bowl, beat the cream cheese until smooth. Gradually mix in the sugar, then add the melted chocolate and cocoa powder.
Mix in the sour cream.
In a separate bowl, whisk the eggs together, then beat them into the cheesecake batter on low speed. Don’t overmix.
4. Bake the Cheesecake:
Place the wrapped springform pan in a large roasting pan. Pour the cheesecake batter on top of the crust.
Add boiling water to the roasting pan (about 1/2 to 1 inch deep).
Bake for 55-70 minutes until the top is set but still slightly wobbly in the center.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 30 minutes. Then cool at room temperature before refrigerating for at least 6 hours or overnight.
