Chocolate Lover's Cheesecake

Chocolate Lover's Cheesecake ♥️

Ingredients:

• For the Crust:
• 1 3/4 cups Oreo cookie crumbs (about 15 Oreos)
• 4 tablespoons unsalted butter, melted
• For the Cheesecake Filling:
• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 4 large eggs
• 10 oz semisweet chocolate, melted and slightly cooled
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• For the Ganache Topping:
• 6 oz semisweet chocolate, finely chopped
• 1/2 cup heavy cream
• For Garnish:
• Whipped cream
• Chocolate shavings

Directions:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
For the Crust:
In a medium bowl, combine the Oreo cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
For the Cheesecake Filling:
In a large bowl, beat the cream cheese until smooth. Add the granulated sugar and cocoa powder, and mix until well combined.
Add the eggs one at a time, beating on low speed after each addition until just combined.
Stir in the melted chocolate and vanilla extract until smooth. Fold in the sour cream until well combined.
Pour the cheesecake batter over the cooled crust and smooth the top.
Bake for 1 hour and 10 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Remove from the oven and let cool completely. Refrigerate for at least 4 hours or overnight.
For the Ganache Topping:
Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to boil. Pour the hot cream over the chocolate and let sit for 2-3 minutes. Stir until smooth.
Pour the ganache over the chilled cheesecake, spreading it evenly and allowing it to drip down the sides. Refrigerate for 30 minutes to set the ganache.
Garnish with whipped cream and chocolate shavings before serving.