CHOCOLATE CHEESECAKE WITH CHOCOLATE GANACHE

Preheat oven to 350 degrees.

Line the bottom of a 9” spring-form pan with parchment paper (trace the bottom of the pan with a pencil and cut out the circle for perfect fit).

Place the Oreos in the bowl of a food processor and pulse until fine crumbs form.  Combine with the sugar and melted butter and press into the bottom and ⅓ up the sides of the spring-form pan.  Bake for 8-10 minutes until set.  Set aside.

Place the semi-sweet chips for the filling in a bowl and microwave for 1 minute.  Then stir and heat for 1 minute more until smooth when stirred.

Put the cream cheese and sugar into the bowl of the food process and pulse until combined.  Add the sour cream and cocoa powder and pulse again until smooth and combined.  Add the melted chocolate and pulse again. Using a rubber spatula to scrape the sides and pulse again so everything is incorporated.

With the processor on low speed, add the eggs, one at a time letting process until just combined.

Pour the filling into the crust and tap the pan on the counter a couple of times to evenly spread.

Wrap the pan in several pieces of aluminum foil to seal the bottom.  Place the pan in a large baking dish and fill the dish with water about ⅓ of the way up the spring-form pan.  Do not allow water to leak over the top of the foil.

Bake for 1 hour or until the cheesecake is set but still moves slightly in the center.  Gently run a knife around the edge of the pan to loosen cheesecake before it cools. Let cool to room temperature for 1 ½ – 2 hours.

To make the ganache, combine the chocolate chips and heavy cream in a small bowl and microwave for 2 minutes.  Stir until smooth silky ganache forms.  Pour this evenly over the top of the cheesecake and gently tilt the pan to spread evenly.

Cover and refrigerate overnight.

Garnish with chocolate curls*, raspberries, and mint.  Dig in!

*To make chocolate curls, first put a metal baking sheet in your freezer for 10 minutes.  Melt ½ cup semi-sweet chocolate chips and 1 tablespoon butter in the microwave (about 1 minute).  Using an offset spatula, spread the chocolate over the bottom of the cold pan until even all over and the chocolate is ‘set’.  Then, using a metal spatula, push the chocolate away from you pressing down with the edge of the spatula until curls form.  Set aside and keep cold.