Silky Chocolate Cheesecake
1. Prepare the Pan:
Preheat your oven to 350°F (175°C). Line the bottom of a 7-inch springform pan with parchment paper. Double wrap the pan with heavy-duty aluminum foil to prevent water from seeping in during the baking process.
2. Make the Crust:
Crush the chocolate cookies into fine crumbs using a food processor or by placing them in a resealable bag and crushing them with a rolling pin.
Mix the cookie crumbs with the melted butter until the mixture resembles wet sand and holds its shape when pressed.
Press the crumb mixture firmly into the bottom and slightly up the sides of the springform pan. Bake for 8-10 minutes. Set aside to cool.
3. Prepare the Cheesecake Batter:
Reduce the oven temperature to 325°F (160°C).
In a stand mixer fitted with a paddle attachment or using a hand mixer, beat the softened cream cheese, eggs, sugar, sour cream, vanilla extract, and salt on medium-high speed until smooth and creamy.
Melt the chocolate chips with the milk in a microwave-safe bowl, microwaving in 20-second intervals and stirring in between until completely melted.
Add the melted chocolate to the cream cheese mixture and mix on low speed until combined. Scrape down the sides of the bowl and mix on the lowest speed for 1-2 minutes to remove air bubbles.
4. Bake the Cheesecake:
Pour the cheesecake batter into the cooled crust. Tap the pan on the counter to release any remaining air bubbles.
Place the springform pan into a larger roasting pan. Add hot water to the roasting pan, filling it halfway up the sides of the springform pan to create a water bath.
Bake at 325°F (160°C) for 75 minutes. Turn off the oven and crack open the oven door using a wooden spoon. Let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven, carefully remove the foil, and allow it to reach room temperature. Then, cover loosely and refrigerate for at least 4 hours, preferably overnight.
5. Make the Chocolate Whipped Cream:
