Triple Chocolate Cheesecake With Oreo Crust!
+For the crust:
°24 crushed Oreo biscuits
°1/4 cup (65 ml) melted unsalted butter
*For the cheese layer:
° pounds (907 g) cream cheese (Philadelphia style)
°1 and 1/3 cup (335 ml) powdered sugar
°3 tablespoons of cocoa
°1 and 1/4 cup (315 ml) semi-sweet dark chocolate, cut into small pieces
+For the chocolate surface:
°3/4 cup (190 ml) cream (35%)
°3/4 cup (190 ml) semi-sweet dark chocolate, chopped into small pieces
°1 tablespoon sugar
To make the crust:Heat the oven to 350°F (180°C).
Grease a 9-inch baking dish well and set aside. Crush the Oreo cookies well using a food processor and add the melted butter. Mix well until cookies are moist. Press (compress) the cookies into the bottom of the springform mould. Cook-ing for 9 min and let to cool.
To make the medium: Melt 1 and 1/4 cup dark chocolate and set aside. Beat cream cheese and powdered sugar until mixture is smooth. Add cocoa and mix. Add eggs, one at a time, and mix on low speed. Don’t over mix, it’s never good.
Add melted chocolate and continue mixing on low speed. Pour the mixture over the crust. Flatten mixture with flat spoon. Baking for 1 hour/hour & 10. The surface be look dried . Slide a knife blade all around, between the mold and the cake.
Place the cake in the refrigerator for at least 8 hours (or even better, overnight).To decorate:In a medium saucepan, mix cream, chocolate and sugar over high heat until chocolate is completely melted and mixture is homogeneous.
Leave to cool for five minutes and then pour over the surface of the cake. When the top filling is set, run a knife blade all around, between the mold and the cake, then separate it from the mold. Garnish with grated chocolate (optional). Keep it in the fridge.