TRIPLE CHOCOLATE CHEESECAKE

A decadent triple-threat cheesecake, because sometimes double chocolate just isn't enough. The smooth texture of this cheesecake will melt in your mouth with a burst of cocoa and chocolate and a crunch of Oreos.

INGREDIENTS

For the crust:

• 24 Oreo cookies, crushed

• 1 stick (about 100g) of unsalted butter, melted

For cheesecake filling:

• 900 grams of cream cheese

• 1 1/3 cups powdered sugar

• 3 tablespoons cocoa powder

• 4 eggs at room temperature

• 300 grams bittersweet chocolate, chopped
  (I like to use dark Lindt chocolate)

For chocolate topping:

• 3/4 cup heavy cream

• 170 grams bittersweet chocolate

• 1 tablespoon sugar

PREPARATION

1. Preheat oven to 175°C and grease a (9-inch) springform pan and set aside.

2. To make the crust, finely crush the Oreos in a food processor, add the melted butter and mix to form a moist, sticky mixture. If needed, add more butter to reach the desired texture.

3. Press the mixture onto the bottom of the pan and smooth it out with the back of a spoon and refrigerate while you prepare the filling.

4. For the filling, melt chocolate in 30 second intervals in the microwave or use a water bath on the stove over medium-high heat, constantly stirring until completely melted and set aside to cool.

5. Using a handheld mixer, beat the cream cheese and sugar until smooth, then add the cocoa powder mixing until all is evenly combined.

6. Add the eggs, one at a time, while beating on low speed, then slowly fold in melted chocolate stirring to combine all ingredients.

7. Pour the filling over the crust smoothing the top with a spatula or the back of a spoon.

8. Place the cheesecake in a water bath, by wrapping the outside of the pan with foil extending all the way under the pan, and then placing it on a bigger baking dish and filling the baking dish with hot water until it reaches halfway up the sides of the cheesecake pan.

9. Bake the cheesecake for an hour, until the top looks dry and the centre is set. Do not worry if it still jiggles in the centre.

10. Refrigerate the cake overnight.

11. For the topping, stir together heavy cream, chocolate and sugar in a medium saucepan over low heat until chocolate is completely melted and you get a smooth texture.

12. Cool for 5 minutes and then take the cheesecake out of the fridge, run a knife around the side and remove the springform pan sides. Now you can pour the chocolate over the cheesecake and let it set.

13. Garnish with chocolate curls or whipped cream or berries.