Chocolate Cheesecake

• 120g finely crushed oreos/chocolate wafers
• 38g unsalted butter, melted
• 227g dark chopped chocolate/chips (milk chocolate makes it too sweet)
• 453g full-fat cream cheese, at room temperature
• 132g granulated sugar
• 36g light brown sugar, packed
• 2 Tablespoons unsweetened natural cocoa powder
• 3 large eggs plus 1 egg yolk, at room temperature
• 113g heavy cream, at room temperature
• 1 teaspoon vanilla extract/paste
• Chocolate Ganache (On a separate recipe page)

Instructions

1. 1.
   Preheat oven to 325°F (163°C).
2. 2.
   Grease the bottom and sides of a 6-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
3. 3.
   In a medium mixing bowl, combine the chocolate wafer crumbs and melted butter.
4. 4.
   Pat the mixture firmly into the bottom of the prepared pan.
5. 5.
   Bake the crust for 10 minutes.
6. 6.
   Set the pan on a wire rack and cool the crust completely. Leave the oven on.
7. 7.
   Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
8. 8.
   Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan.
9. 9.
   Reduce the heat to low and add the chopped chocolate/chips into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
10. 10.
    In a medium bowl with a whisk or stand mixer with paddle attachment, beat the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 3 minutes. Add in both sugars and cocoa powder and beat smooth.
11. 11.
    Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 40 seconds. Fold in the chocolate. Finally add in the vanilla and mix for another 20 seconds. Mix it only until it is thoroughly mixed with no remaining streaks. (Excess air in the batter can mess with the final texture)
12. 12.
    Scrape the filling over the partially baked crust in the prepared pan.
13. 13.
    Place the springform pan in a roasting pan or large baking pan. Place the roasting pan in the preheated oven and pour enough hot water into the pan to come 1-inch up the sides of the springform pan.
14. 14.
    Bake for 60 minutes at 325. The outer edges of the cheesecake should be set. If it ripples, give it 5-10 more minutes and check again. Try to open the oven as few times as possible. The cheesecake is done baking when the whole top wobbles slightly and does not ripple at all, which may take anywhere from 60-80 minutes depending on your oven. If the top of the cheesecake is starting to brown too much, tent the top of the springform pan with a loose sheet of aluminum foil.
15. 15.
    Once the cheesecake is done, turn off the oven. Open the oven door just a crack, propping it open with a heatproof cooking utensil like a wooden spoon. Leave the cheesecake in the water bath in the oven for 30 minutes.
16. 16.
    After 30 minutes, remove the cheesecake from the oven and place on a wire rack. Run a butter knife or offset spatula around the edge of the pan to loosen the cheesecake. Cool the cheesecake completely in the springform pan on the wire rack.
17. 17.
    Add the chocolate ganache in an even layer and chill for at least 6 hours or ideally overnight before running a warm butter knife around the edge to loosen, slicing, and serving.