Black -bottom chocolate chi chessecak

Black-Bottom Chocolate Chip Cheesecake 😍
Ingredients
For the Oreo Cookie Crust:
36 regular Oreo cookies
6 Tablespoons (85g) unsalted butter melted
For the Chocolate Chip Cheesecake Batter:
4 blocks (32 ounce) full-fat cream cheese room temperature
1 cup (227g) full-fat sour cream room temperature
1 and 1/2 cups (300g) granulated sugar
2 teaspoons pure vanilla extract
4 large egg yolks room temperature
3 large eggs room temperature
1/2 cup (57ml) heavy cream room temperature
1 and 1/2 cups mini semi-sweet chocolate chips divided

1 and 1/2 Tablespoons (21g) all-purpose flour
For the Chocolate Ganache:
4 ounces semi-sweet chocolate roughly chopped
1/3 cup (76ml) heavy cream
2 teaspoons light corn syrup optional
chocolate curls optional
Instructions
For the Oreo Cookie Crust:
Preheat the oven to 350°F. Lightly spray the bottom and sides of a 9-inch springform pan with nonstick baking spray. Wrap the outside of the pan in layers of extra wide heavy duty aluminum foil. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle. Set aside.

In a large bowl combine the crushed cookie crumbs and melted butter, mix well to combine.
Press the mixture into the bottom - and slightly up the sides - of the prepared pan.
Bake the crust in the preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
For the Chocolate Chip Cheesecake Batter:
In the bowl of a large food processor, beat the softened cream cheese and sour cream until completely smooth, scraping the bowl as needed.