INGREDIENTS

1 ounce semisweet chocolate, chopped

1 cup Oreo cookie crumbs (leave filling in cookies)

2 tablespoons unsalted butter, melted

8 ounces (1 block or 8 tablespoons) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free)

1/3 cup granulated sugar

1 egg, room temperature and not cold to the touch

1 teaspoon vanilla extract

GANACHE

1 ounce semisweet chocolate, chopped

2 tablespoons heavy whipping cream

INSTRUCTIONS

Preheat oven to 350F. Wrap the outside of two 4 inch springform pans with foil*.

In a large microwave safe bowl, add the chocolate. Microwave for 30 seconds then stir. Repeat in 15 second increments until the chocolate is completely smooth. Cool for 15 minutes.


Alternatively, add about an inch of water to a saucepan and bring to a simmer on the stove. Turn off the heat and place a heatproof bowl over top (do not let the bottom touch the water). Add the chocolate and melt until smooth. Remove from the heat and cool 15 minutes.

In a large bowl, mix together the cookie crumbs and melted butter. Press into the bottom and up the sides of both pans.

In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.

Beat in the egg until smooth, about 1 minute (do not overbeat). Beat in the melted chocolate and vanilla.

Transfer the batter to the pans. Bake 25-28 minutes or until the edges are set and brown, the center is mostly set with some wiggling, and internal temperature reaches 150F degrees.

Remove from the oven and carefully run a knife along the edge to loosen the cheesecake. Cool at room temperature for 1 hour.

Cover and refrigerate at least 4 hours or overnight before garnishing and serving. Store leftovers in an airtight container in the refrigerator for up to 5-7 days.

FOR THE GANACHE:

Add the chocolate to a heatproof bowl.

In a small saucepan, heat the cream until hot but not boiling. Pour the hot cream over the chocolate and wait 1 minute. Stir together until completely smooth.


If the chocolate isn't melting, place the bowl over a pan of simmering water (do not let the bottom touch the water). Continue stirring until fully melted.


Alternatively, for a small amount you can use the microwave.

Remove the pan side from the cheesecake. Immediately pour the chocolate mixture over the cheesecake and spread evenly. Refrigerate for 15 minutes or until the chocolate hardens before serving.