You will love the silky texture, the rich chocolate, and the crunch of the cookie crust on this cheesecake. It’s a decadent splurge that deserves one go around so do me a favor? Promise me you’ll make this one soon (Valentine’s Day is always a good reason for some chocolate :)) I love a good slice of cheesecake. You will love it too once you make it! I worked to use reduced fat cream cheese and sour cream but chose to keep the butter in the crust and the cream for the ganache. I have yet to figure out how to make a good ganache without some heavy cream. Sorry heart/arteries. I’ll keep working on my healthy lifestyle…tomorrow… 😉
The ganache serves as an excellent crusader in case your cake cracks, masking any mistakes. You can top this with almost anything-fresh fruit, whipped cream, more cookies, or serve it ‘as is’ since it’s so delicious. Fear not, you will be sneaking to the fridge for another slice. This freezes beautifully for a rainy, emotional, yummy day. I even froze half of one, just follow the directions at the end of the recipe.
Adapted from Sugar & Spice
Chocolate Cookie Crust:
2 cups chocolate sandwich (oreo) cookies crushed
1/3 cup unsalted butter, melted
12 ounces semi-sweet or bittersweet chocolate, chopped
24 ounces (3 – 8 ounces packages) low fat cream cheese, room temperature
1 cup granulated white sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup reduced fat/light sour cream, room temperature
4 ounces (115 grams) semi-sweet or bittersweet chocolate, chopped
1/3 cup (80 ml) heavy whipping cream
1 teaspoon unsalted butter, room temperature
Butter or spray with a non stick vegetable spray, a 10 inch (25 cm) spring form pan. Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.
Crust: In a medium sized bowl combine the cookie crumbs and melted butter. Press the crumbs evenly over the bottom of the spring form pan. Cover and refrigerate while you make the filling.
For Filling: Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool.
Meanwhile, in the bowl of your electric mixer (or with a hand mixer) beat the cream cheese, on medium low speed, until smooth. Gradually beat in the sugar. Add the melted chocolate and beat until fully incorporated. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and sour cream and beat until thoroughly incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for about 50 – 55 minutes or until firm yet the center of the cheesecake will still look a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool and then cover with plastic wrap and refrigerate for a few hours before covering with the ganache.
Ganache: Place the chopped chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil.
Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir until smooth. Cool slightly and then pour over cheesecake. With an offset spatula or back of a spoon, evenly spread the ganache over the top of the cheesecake. Cover and return to the refrigerator for several hours or overnight. This cheesecake tastes best after being refrigerated for at least a day. Serve in small slices.
Serves at 12 – 16 people.
To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.
Need some other desserts made with love?