Dark Chocolate Cheesecake

• **Plan ahead and make sure the cream cheese, sour cream and eggs are at room temperature. This will help the ingredients cream together more smoothly.**
• Spray a 9-inch springform pan with cooking spray. Wrap the outside of the springform pan with two layers of aluminum foil (or use a cheesecake pan wrap). This will help seal the bottom so that water doesn't get in.

Make the crust:

• Preheat the oven to 325º Fahrenheit.
• In a food processor, pulse together the Oreos, butter and sugar. Press the crumbs into the bottom of the springform pan. Bake the crust for about 10 minutes or until golden brown. Allow the crust to cool completely. 30 crushed Oreos, 6 tablespoons salted butter, 1 tablespoon granulated sugar

Make the cheesecake filling:

• Place the cream cheese in a large bowl. Use 22 ounces of cream cheese which is 2 8-ounce blocks and then an additional 6 ounces. The cream cheese should be at room temperature. Use a hand mixer on low speed to cream the cream cheese until it is smooth. Don't beat too much air into the cream cheese. Mix on low speed just until smooth and any lumps are out. 22 ounces cream cheese
• With the mixer on low speed, mix in the sugar and vanilla extract. Scrape the sides of the bowl as needed. Mix in the sour cream and mix on low speed just until blended. 1 ⅓ cup granulated sugar, 1 ½ teaspoon vanilla extract, 21 ounces sour cream
• Melt the chocolate in a microwave safe bowl in 20 second intervals, stirring between each interval, until the chocolate is completely melted. Pour the melted chocolate into the cheesecake batter and mix until combined. 14 ounces high quality dark chocolate
• Crack the eggs into a small bowl. Use a hand whisk to gently whisk the eggs together to break up the yolks. Don't whisk them too much. You don't want them frothy. Add the eggs to the cream cheese mixture and blend, scraping the sides of the bowl and mixing just until combined. 4 large eggs
• Pour the batter into the prepared pan with the pre-baked crust. Tap the pan on the counter 4-5 times. This will help bring any air bubbles to the top so that they pop. Allow the mixture to sit for about 10 minutes. Tap again if any more air bubbles surface. This will help your cheesecake have a nice thick texture.
• Preheat the oven to 325º Fahrenheit.
• Heat 4 quarts of water on the stove or in the microwave until steaming but not necessarily boiling. Pour about an inch and a half of water in a 10×15" baking pan. Place the wrapped springform pan into the water bath. The water should come about halfway up the side of the pan. Pour in additional water if needed.
• Place the cheesecake (in the water bath) in the preheated oven. Allow the cake to bake for 75 minutes. Do not open the oven.
• After 75 minutes, turn off the oven and allow the cheesecake to sit in the oven for another 5 hours. Don't open the oven. Just allow the cheesecake to sit in the oven while the oven cools.
• After 5 hours, remove the cheesecake from the oven. Remove the foil wrap. Carefully run a knife around the edge to remove the outer ring of the pan. Loosely cover the cheesecake and place it in the fridge to firm up overnight.

Make the ganache:

• Heat the heavy cream in a microwave safe bowl in the microwave until it is very hot and steaming, but not boiling. ½ cup heavy cream
• Place the chocolate in a bowl. Pour the hot cream over the chocolate. Cover the bowl with a plate and allow the bowl to sit for 3-5 minutes. 1 ½ cups dark chocolate chips
• Remove the plate and stir the chocolate and cream together. This will take maybe 2 minutes of stirring to get it completely combined, but eventually you’ll get a smooth, dark, silky chocolate.
• Allow this mixture to cool for 5 minutes, then pour it over the chilled cheesecake, smoothing it out to the edges. Top with mini chocolate chips, M&M candies, nuts or any other thing you'd like.
• Allow the cheesecake to set for 30 minutes in the refrigerator before serving.