Chocolate Cheesecake

done!
How to Store Chocolate Cheesecake
Cheesecakes are rich and filling so even though you may want to eat the entire cheesecake in one sitting its not always if ever possible. So how do you store it to eat when you are craving a bite later? One easy way is to cover the cheesecake and store it in the refrigerator for a day or two. If you tightly wrap the cheesecake in plastic wrap or store it in an airtight container it will last up to 3 days in the fridge.
To freeze a cheesecake
Let the cheesecake cool completely Place the cheesecake uncovered in the freezer for about an hour. I suggest that if you are keeping the cheesecake pie in the springform pan remove the sides of the pan After the hour in the freezer take the cheesecake off the pan and wrap it tightly in plastic wrap Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake.
Chocolate Cheesecake
PREP TIME20MINUTES MINS
COOK TIME1HOUR HR 20MINUTES MINS
CHILLING TIME4HOURS HRS
TOTAL TIME5HOURS HRS 40MINUTES MINS
Chocolate Cheesecake is a chocolate lovers delight with an Oreo cookie crust filled in and baked with a rich and creamy chocolate cheesecake all topped with a chocolate ganache.
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Ingredients
Crust
24 Oreo cookies¼ cup ½ stick 57 g unsalted butter melted
Filling
2 cups 336 g semisweet chocolate chips¾ cup 178 5 g heavy cream room temperature and divided3 packages 24 ounces cream cheese room temperature1 ½ cups 300 g granulated sugar¼ cup 29 5 g Dutch process cocoa powder5 large eggs room temperature1 teaspoon vanilla extract
Chocolate Ganache
1 ½ cups 252 g semisweet chocolate chips¾ cups 178 5 g heavy cream
Instructions
Preheat the oven to 325F.
Lightly grease a 9inch springform pan or use parchment paper to prevent sticking.
Crust
Add Oreo cookies to a food processor and crush until you have a fine crumb and very few larger pieces.
In a medium mixing bowl combine the Oreo cookies and melted butter and stir until evenly distributed.
Press the crumbs into the bottom of the springform pan and up the sides.
Bake the crust for 10 minutes. Set aside to cool. NOTE Sometimes the butter can drip out of the springform pan if it is not sealed properly. You can either wrap the bottom edge of the pan in aluminum foil or place a cookie sheet on the bottom rack to collect any drippings.
Filling
In a microwavesafe bowl add 14 cup