Chocolate Cheesecake
1. Prepare the Pan:
Preheat the oven to 325°F (163°C).
Wrap the outside of a 9-inch springform pan in aluminum foil (3-4 times) to prevent water from seeping in.
2. Make the Oreo Crust:
In a food processor, pulse the Oreo cookies into fine crumbs. Mix with melted butter.
Press the mixture into the bottom of the springform pan, creating a slight lip around the edge.
Bake for 10 minutes, then remove from the oven (keep the pan wrapped in foil).
3. Prepare the Cheesecake Filling:
Chop the dark chocolate and melt it in the microwave at medium power (45 seconds at a time), stirring until smooth. Alternatively, melt using a double boiler.
In a large bowl, beat the cream cheese until smooth. Gradually mix in the sugar, then add the melted chocolate and cocoa powder.
Mix in the sour cream.
In a separate bowl, whisk the eggs together, then beat them into the cheesecake batter on low speed. Don’t overmix.
4. Bake the Cheesecake:
Place the wrapped springform pan in a large roasting pan. Pour the cheesecake batter on top of the crust.
Add boiling water to the roasting pan (about 1/2 to 1 inch deep).
