2cups(340 g or 12 oz) good quality semisweet chocolate chips
½cup(120 g) sour cream, room temperature
3cups(687 g or 24 oz) cream cheese, room temperature
1cup(200 g) granulated sugar
¼teaspoonsalt
¼cup(30 g) unsweetened cocoa powder
3large eggs, room temperature
1egg yolk, room temperature
2teaspoonspure vanilla extract
Chocolate Ganache
¾cup(128 g) good quality semisweet chocolate
½cup(120 ml) heavy cream
Instructions
Preheat oven to 325° F. Grease the inside of a 9-inch springform pan and set aside.
Chocolate Cookie Crust
Use a food processor to crush Oreo cookies until fine crumbs form. Add melted butter. Pulse a few times until combined. Transfer mixture to prepared pan and firmly press the mixture to the bottom of the pan and a little up the sides (it doesn’t have to all the way up). I like to use the bottom of a measuring cup to press the mixture down.
Bake crust for 10 minutes at 325° F. Remove from oven (keep oven on) and set aside to cool. Prepare cheesecake mixture.
Chocolate Cheesecake Filling
In a microwave safe bowl, place chocolate chips and pour hot coffee over it. Stir and place bowl in the microwave. Heat in 20 second intervals, stopping to stir, until most of the chocolate it melted. Set aside (any bits of remaining chocolate will melt as the chocolate sits).
In the bowl of a stand mixer, beat cream cheese on medium-high speed until fluffy, about 2 minutes. Add sugar, salt and cocoa powder. Beat until well combined, about 1 minute. Scrape down the sides and bottom of the bowl as necessary.
Add the sour cream and vanilla, then mix again until combined.
Add eggs and egg yolk one at a time, beating well after each addition. Avoid over-mixing.
Use a rubber spatula to fold in the melted chocolate by hand until the mixture is uniform. Scrape down the bottom and sides of the bowl.
Transfer filling to cooled cookie crust. Bake at 325° F for 60 to 70 minutes. The cheesecake is done when the edges are set and the center jiggles slightly when gently shaken. Keep the cheesecake in the oven, prop the door open and let the cake cool for 1 hour.
Remove cake from the oven and allow it to cool to room temperature, then cover the cheesecake and chill in the refrigerator for 4 hours or overnight.
Chocolate Ganache
Place chocolate and heavy cream in a glass bowl. Heat in the microwave on 50% power level, stopping to stir every 20 seconds until melted.
Pour chocolate ganache over chilled cheesecake and spread with an off-set spatula. Let it sit for 15 minutes to set. Garnish cheesecake with whipped cream and chocolate shavings before slicing and serving.
Notes
Room temperature ingredients are a must for cheesecake. This guarantees a silky smooth filling.Store chocolate cheesecake in the refrigerator for up to 3 days.Freeze chocolate cheesecake after it has been chilled for at least 4 hours. Wrap it in plastic wrap and aluminum foil to prevent freezer burn. It will keep in the freezer for up to 1 month. Defrost in the refrigerator overnight before serving.