Triple Chocolate Cheesecake With Oreo Crust

INGREDIENTS:

For the Crust:
24 Oreo cookies-finely crushed
1/4 cup unsalted butter-melted
For Cheesecake Filling:
2 lbs. cream cheese- room temperature
1 1/3 cups powdered sugar
3 Tablespoon cocoa powder
4 eggs- room temperature
10 ounces bittersweet chocolate-chopped
For Chocolate Topping:
3/4 cup heavy cream
6 oz. bittersweet chocolate-finely chopped
1 Tablespoon granulated sugar

DIRECTIONS:

To make the crust:
Step1: Preheat oven to 350 degrees F, grease a 9-inch springform pan and set aside.
Step2: Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.
Step3: Press crumb mixture onto the bottom of the prepared pan and bake for 8 min. Remove from the oven and set on a wire rack to cool while making the filling.
To make the filling:
Step1: Melt 10 ounces bittersweet chocolate and set aside to cool.
Step2: Mix cream cheese and sugar until smooth, mix in cocoa powder.
Step3: Add the eggs one at a time, mixing on low speed and do not over beat it.
Step4: Add melted chocolate and mix on low speed to combine.
Step5: Pour the filling over the crust and smooth the top.
Step6: Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 min).
Step7: Cool on a wire rack for 5 min, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.
To make the topping:
Step1: In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.
Step2: Cool and pour over the cheesecake.
Step3: When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.
Step4: This cheesecake can be prepared up to 2-3 days in advance just store covered in the refrigerator.