• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

This is a nice dessert for large gatherings. Plan well in advance. Total time, with prep, cook, and cooling adds up to approximately 15 hours.

§Details

• ⏲️ Prep time: 45 min +12 hours to chill
• 🍳 Cook time: 1 hour 15 min + cooling time of 1 hour 30 min
• 🍽️ Servings: 12

§Ingredients

• Crust:
• 24 Oreos
• 5 Tbsp butter
• Cheesecake Layers:
• 32oz cream cheese, softened to room temp
• 1 c granulated sugar
• 4 large eggs
• 2 tsp vanilla
• 1/2 tsp kosher salt
• 1/2 c heavy cream
• 4oz chopped dark chocolate
• 4oz chopped white chocolate
• Ganache Layer:
• 4oz dark or semisweet chocolate
• 1/2 c heavy cream
• Garnish:
• 12-24 fresh raspberries
• 12-24 fresh mint leaves
• 1/4 c granulated sugar

§Directions

1. Crust:
2. Preheat oven to 350° F
3. Finely crush cookies in a food processor or place in a bag and crush with a rolling pin
4. Melt butter and mix with crushed oreos
5. Line the bottom of 9“ springform pan with wax paper, cutting edges to fit below the lower rim
6. Press cookie mixture evenly across the bottom of the pan until firm and about 1/4“ thick, pressing any excess up the sides of the pan
7. Bake for 10 min
8. Remove from oven, set aside to cool on rack
9. Reduce oven temp to 325°
10. Prepare Pan for Water Bath:
11. Once the crust is cooled, set pan on double layer of aluminum foil, arranged in opposite direction, long enough to fold at least 1“ up the sides on the pan
12. Fold the foil carefully but securely to prevent leaks
13. Center the springform pan in a roasting pan. Set aside
14. Cheesecake Layers:
15. Mix the cream cheese and sugar in a mixing bowl, until smooth
16. Add eggs one at at time, mixing well between additions
17. Mix in vanilla and salt
18. Add heavy cream and mix until combined but not airy
19. Split mixture evenly into 2 bowls
20. Melt dark chocolate in a a double boiler, or microwave if you must
21. Fold into 1/2 cheesecake mixture, combine well
22. Melt white chocolate and combine with the other half of the cheesecake mixture in the same way
23. Pour white chocolate batter into the crust, spread evenly
24. Gently scoop the dark chocolate batter onto the white, taking care not to let it sink. Carefully spread as evenly as possible unti lthe white chocolate layer is completely covered
25. Boil water, amount will vary by your roasting pan’s size. It needs to be enough to submerge the pan about 1/2“ up the sides
26. Carefully pour the water into the roasting pan, around the springform pan
27. Place pan in oven, taking care not to splash or cause leaking with the water bath
28. Bake for approx 1 hour to 1 hour 15 min. Do not open the door during bake time, check with light and only open to add additional boiling water if needed
29. After 1 hour, open the oven and check. Bake for additional time, if needed. Cheesecake is done when the edges are set and the center is jiggly
30. When cheesecake is done, leave in the oven, turn off the heat, and prop the door open to cool slowly for approximately 1 hour
31. Remove the roasting pan from the oven, the springform pan from the roasting pan, and then place it on a cooling rack for an additional 30 min
32. Cover the cheesecake and refrigerate overnight or a minimum of 4 hours
33. Chocolate Ganache:
34. Place the chocolate in a small bowl
35. Heat heavy cream over med-low heat until hot but not boiling, stirring constantly
36. Pour the hot cream over the chocolate, cover with foil and allow to melt 2-3 minutes
37. Remove foil and mix until the chocolate is completely melted and the mixture is smooth
38. Remove the edge of the springform pan, carefully move cheesecake to a platter or large plate, using a thin utensil placed between the wax paper and the bottom of the pan to lift the edge of the cheesecake
39. Pour the warm ganache evenly over the chilled cheesecake, allowing any extra to run down the sides. smooth with a spatula if needed
40. Place the cheesecake back into the refrigerator to chill and set the ganache, approx 1 hour
41. Garnish:
42. Trim mint leaves, rinse with the raspberries, pat dry allowing them to remain somewhat damp
43. Toss with gently with the sugar in a small bowl
44. Remove cheesecake from the fridge and arrange garnish as desired
45. *note: proper candying or coating could be done here for longer storage but this cheesecake never lasts long. Other garnishes could be used, as well
46. Slice into 12 equal pieces and serve