Chocolate Overload Cheesecake

Preheat the over to 176°C and position over rack in the middle of the oven.

Making the crust

Blitz the Oreo cookies in a food processor into fine crumbs, transfer to a bowl and pour in the melted butter. Add salt and stir until crumbs are completely coated and moist. Line your spring-form cake tin with grease proof paper and press Oreo mixture into the pan, packing it tightly and evenly.

Making the cheesecake

In a large bowl, beat the cream cheese, both sugars, cocoa powder and salt until smooth. Add eggs one at a time, beating well between each addition. Melt the chocolate in a saucepan over boiling water. Fold in the melted chocolate to the main mixture when ready. Pour the cheesecake mixture over the crust, spreading it out evenly. Bake until cheesecake is only slightly jiggly in the centre, 1 hour to 1 hour & 15 minutes. (if you want to use a water bath to ensure the cheesecake top does not crack, wrap the outside of the pain in aluminium foil and place in a baking dish. Place on the oven rack and pour in enough boiling water to reach halfway up the pan and carefully place in the oven)

When your cheesecake is ready, (if using a water bath, remove pan from water and unwrap foil). Refrigerate cheesecake until totally chilled, at least up to 4 hours or overnight.

Making the ganache

Place chocolate chips in a medium, heatproof bowl and set aside. Heat the heavy cream in a small saucepan over a medium heat, when bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over the chocolate chips, whisking constantly until the sauce is smooth.

Pour the ganache on top of the cheesecake and garnish with chocolate shavings. Return to the fridge for another 10 minutes to let the ganache set.

And your done!

Enjoy your very own slice of Chocolate Overload Cheesecake