Happty Bday Donny, have a great one!!
Ingredient (to make a 9" cake):
the Crust
- 20 oreo cookies 1 tablespoon sugar
- 1/4 cup (1/2 stick) butter, melted
he Filling
- 230g 70% Bittersweet Chocolate, chopped
- 4 packages cream cheese (250g x 4), room temperature
- 1 1/4 cups plus 2 tablespoons sugar
- 1/4 cup unsweetened cocoa powder
- 4 large eggs
Topping
- 1/2 cup whipping cream
- 180g 70% Cocoa Bittersweet Chocolate,* chopped
- 1 tablespoon sugar
For crust: Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.
For filling: Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.
For topping: Stir cream, chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour.
*can be made 3 days ahead. Cover with foil and keep refrigerated.
Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.
The Oreo crust
The cream cheese/cocoa powder/sugar
Make sure to only blend in just one egg at one time into the cream cheese batter
Ready to bake
DONE, what an evil cake! I suggest you guys to eat in room temperatue as the cake will be more moist!!
