- 2 ounces semisweet chocolate, chopped
- 1 cup chocolate sandwich cookie crumbs, such as Oreo*
- 2 tablespoons butter, melted
- 16 ounces (2 blocks or 16 tablespoons) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free)
- 1/2 cup granulated sugar
- 2 eggs, room temperature and not cold to the touch
- 1 teaspoon vanilla extract
- Preheat oven to 325F. Wrap the outside of a 6×2 or 6×3 springform pan with foil. Lightly grease the inside of the pan.
- This recipe will also fit in a 7 inch springform pan without adjustments.
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. Pat into the bottom of the springform pan. - 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 eggs, one at a time, for 1 minute each or until smooth (do not overbeat). Beat in the melted chocolate and vanilla. - Transfer the batter to the crust (if using a 6×2 pan, it’ll fill to the top). Place the pan inside an 8×8 or larger pan.
- Pour hot water into the outside pan until the springform pan is halfway submerged in the water. Be careful you don’t get water inside the foil.
Bake 65-75 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 15 minutes in the water bath.
- Remove the pan from the water bath and let cool at room temperature for 1 hour.
- Cover and refrigerate at least 4 hours or overnight before garnishing as desired. Store leftovers in an airtight container in the refrigerator for up to 5-7 days.
*This recipe makes a bottom crust only. If you want a crust up the sides, increase the crumbs to 1 1/2 cups and the butter to 4 tablespoons.