This chocolate cheesecake recipe is full of great chocolate flavor that will satisfy any chocoholic lover, that's loaded with Oreo cookies.
Preheat the oven to 350 degrees. Grease the sides and bottom of a 9-inch spring plate with shortening or butter.
Mash the oreo in a food processor or blender until finely ground. Place in a mixing bowl. Add the melted butter until the crumbs are completely moistened and press into the bottom of the prepared spring pan.
Mix sugar, flour, unsweetened cocoa powder and salt in a large bowl. Use a hand mixer (or a blender) to make the cream cheese creamy and smooth.
Chop the baking chocolate and put it in a microwave-safe container. Microwave in steps of 15 seconds at a high temperature until melting with stirring in the middle.
Slowly add the melted chocolate to the cream cheese mixture while mixing until the chocolate is fully incorporated. Mix the eggs, sour cream and vanilla extract. Beat homogeneously on low heat.
Pour mixture into the pan . Give the pan a few taps on the countertop to make sure any air bubbles have been removed and the filling is settled.
Crumple up 3 sheets of aluminum foil into flat discs and place them on a baking sheet. Place the springform pan on top of these discs to elevate the cake so it doesn't touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan, about 4 cups.
Bake in the oven for 1 hour. Don't open the door. At the end of the hour, switch off the oven and keep the door closed. Allow the cheesecake to cool slowly in the oven for 5 to 6 hours to avoid cracking. Remove and refrigerate until ready to serve.
Remove the springform pan ring before serving. Keep cold. Serve alone or pour whipped cream on top or even sprinkle with ganache or chocolate syrup.