Ingredients
Method
To make the crust
- Preheat oven to 350 degrees.
- Grease a 9-inch spring-form pan and wrap in aluminum foil.
- Finely crush the oreo cookies using a blender, food processer or rolling pin (you can leave the cream filling in).
- Melt 5 tablespoons of butter and add to crushed cookies. Stir well.
- Press the crumb mixture on to bottom of greased spring-form pan and bake for 6-8 minutes. Remove from oven and set aside.
To make the filling
- Melt semi-sweet and german sweet chocolate and set aside to cool until just warm & not hot.
- Chop candy into small pieces, then set aside.
- In a stand mixer fitted with the paddle attachment or a large bowl, beat cream cheese until smooth.
- Add powdered sugar and cocoa powder. Beat until smooth.
- Add in eggs one at a time. Mixing on low speed after each addition. Do not over beat.
- Add in melted chocolate and mix on low speed until combined.
- Use a wooden spoon to fold in chopped candy (reserving at least 1 cup of chopped candy for topping).
- Pour the chocolate filling over the crust and smooth out the top.
- Add water bath to oven: fill a separate pan with 2 inches of warm water and place on the rack below where the cheesecake will be baking (I typically use a roasting pan).
- Bake the cheesecake until there is a 2-inch jiggle at the center (45 mins-1 hour), then turn off the oven but leave the cheesecake inside.
- Leave the cheesecake in the oven for another 45 minutes to 1 hour. Then remove and cool until it is at room temperature.
- Run a thin knife around the sides of the pan then remove the spring-form. Cool in the fridge for at least 4 hours (better to wait overnight).
To make the ganache topping
- In a medium saucepan, heat heavy cream until hot (almost boiling).
- Add chocolate to saucepan and reduce to low heat. Stir constantly until all of the chocolate is melted. Remove from heat.
- Let ganache cool for 5-10 minutes, then pour over the cheesecake (letting the ganache set for a few minutes will give you a better drip effect down the sides of the cheesecake).
- Sprinkle remaining chopped candies over the cheesecake, then refrigerate until set.