Triple Decker Cheesecake

1. Preheat the oven to 325 F. Butter a 9” wide and at least 2 3/4“ high springform pan. In a medium sized bowl combine cookie crumbs and melted butter, mixing very well. Press crumb mix into the bottom and 1” up the side of the pan. Wrap a large piece of heavy foil (aluminium) around the outside of the pan to make it water tight.
2. Bake for 6 minutes. Then remove pan from the oven and set aside to cool.
3. The cheesecake has to be baked in a water bath. You need a roasting pan that’s big enough to fit the springform pan into, both in width and height.
4. While preparing the cheesecake batter, boil a large kettle or pot full of water.
5. In a small bowl or cup dissolve mocha powder in 1 tablespoon whipping cream. Set aside.
6. In the bowl of a stand mixer beat cream cheese on low speed until smooth (1 minute). Add sugar and combine (about 2 minutes). Scrape down sides of the bowl and the beater.
7. Mix in flour. Then add eggs 2 at time, mixing until batter is smooth and no egg traces can be seen (about 1 minute) before adding the second 2 eggs. Add vanilla and mix to combine for about 30 seconds.
8. Get 2 medium sized bowls. Pour 2 cups of batter into each bowl and leave the remaining batter in the mixer bowl. Stir dissolved mocha powder into one of the bowls and stir well until batter is even in color. Stir the 1/2 cup of crushed Oreos into the other bowl of batter and mix well. Pour the plain batter from the first bowl into the crust and smooth the top. This is going to be the New York Cheesecake layer.
9. Put the springform with the cheesecake in it into the prepared roasting pan and place the roasting pan in the oven. Pour hot water into large roasting pan, enough to go about 1” up the sides of the springform pan. Bake 20 minutes.
10. Carefully open the oven and slide out the rack (the one that the roasting pan is on) several inches. Pour the mocha batter all around the inside edge of the pan. You don’t need to smooth it out. Batter will level out to cover the cake. Push the rack back in, close the door and bake 20 minutes.
11. Carefully open the oven and slide out the rack (the one that the roasting pan is on) several inches. Pour the Oreo batter all around inside edge of pan. Batter will flow evenly to cover top of cake. When evened out, sprinkle the remaining Oreo crumbs on top. Bake 30-60 minutes. It is done when the top looks firm and doesn’t move when you gently shake it. You may need to add some water to the roasting pan. Just make sure to keep the water level consistent while you wait for the top of the cake to get firm.
12. Remove everything from the oven (pan with water and springform). Be careful, as it is heavy and the water is going to be near boiling. Cool cheesecake in the water bath for 1 hour on a heat proof surface, covered loosely with a paper towel.
13. Carefully remove cheesecake from water bath. Remove paper towel and cool 1 more hour on a wire rack. Cheesecake should feel cool. Run a thin knife around the edge of the cheesecake. Loosen springform pan and gently remove the ring. Cover cheesecake with plastic wrap and refrigerate at least 6 hours or overnight.
14. When slicing the cake, be sure to clean the knife after each cut for cleaner looking slices. This Triple Decker Cheesecake keeps for 1 week, if covered and refrigerated.