Layered Chocolate Cheesecake with Oreo Crust

Ingredients:

For the Oreo Crust:

• 2 ½ cups Oreo cookie crumbs

• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 4 (8 oz.) packages cream cheese, softened

• 1 cup powdered sugar

• 2 teaspoons vanilla extract

• 2 cups heavy cream

• 10 ounces bittersweet chocolate, chopped

• For the Chocolate Topping:

• ¾ cup heavy cream

• 6 oz. bittersweet chocolate, finely chopped

• 1 tablespoon granulated sugar
  

Instructions:

1. Prepare the Oreo Crust:

Blend the Oreo cookies into fine crumbs using a food processor.
Add the melted butter and mix until the crumbs are moistened and resemble wet sand.
Press the mixture into the bottom of a 9-inch springform pan, lightly greased on the sides.
Freeze the crust while you prepare the cheesecake filling.

2. Prepare the Cheesecake Filling:

Melt the bittersweet chocolate in a microwave or over a double boiler. Allow it to cool.
In a medium bowl, beat together the cream cheese and powdered sugar until smooth and creamy.
In a separate bowl, whip the 2 cups of heavy cream until soft peaks form, then add the vanilla extract and continue whipping until stiff peaks form.
Gently fold the cream cheese mixture into the whipped cream on low speed until combined.
Divide the cheesecake mixture into two equal portions.
Mix the cooled, melted chocolate into one half of the cheesecake mixture.
Layer the chocolate cheesecake mixture over the Oreo crust, spreading it evenly.
Carefully layer the plain cheesecake mixture over the chocolate layer.
Refrigerate the cheesecake for at least an hour to set.

3. Prepare the Chocolate Topping:

In a medium saucepan, gently heat the heavy cream, chocolate, and sugar over low heat, stirring constantly until the chocolate is melted and the mixture is smooth.
Let the topping cool slightly, then pour it over the set cheesecake.
Once the topping is firm, run a thin knife around the edge of the cheesecake to loosen it, then remove the sides of the springform pan.