Triple Chocolate Cheesecake

For the Oreo crust:
Preheat oven to 350ºF. Grease a 9-inch springform pan with butter and set aside.

Add crushed Oreos and butter to a medium bowl and mix until combined and texture is similar to wet sand. Press Oreo crumbs into prepared pan and bake for 8 minutes. Take out of the oven and allow it to cool.

For the cheesecake:
In a stand mixer with the paddle attachment, beat cream cheese until smooth and fluffy, 2–3 minutes. Add sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrape the sides of the bowl.

Add cooled chocolate and mix until combined. Pour cheesecake mixture into the cooled pan. Place in the oven and bake for 1 hour to 1 hour and 10 minutes or until the top looks set.

Run a thin knife around the edge of the pan to prevent cracking. (Leave the cake in pan). Cool completely on a wire rack. Cover loosely with plastic wrap and place in the refrigerator for at least 8 hours or overnight to chill and set.

A couple of hours before serving, prepare ganache and spread onto cheesecake. Let set before serving (1 to 2 hours).

For the chocolate ganache:
Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15-second intervals until fully melted. Allow the ganache to cool for about 2–3 minutes. Pour and spread ontop of the cake.

Place back into the fridge to allow the ganache to set.

Note: Prep time does not include cooling time in the fridge.