Triple Chocolate Cheesecake

24 oz cream cheese, room temp

8 oz bittersweet chocolate

8 oz sour cream, room temp

6 T butter, melted

30 Oreos

250 g sugar
20 g cocoa powder
2 t espresso powder
4 eggs, room temp
1 T vanilla

6 oz bittersweet chocolate, finely chopped
3/4 C heavy cream

Measure cream cheese into a stand mixer bowl.
Allow to come to room temperature.

Separately melt 8 oz chocolate and set aside.
Beat cream cheese occasionally just to break up cold spots.
Measure out sour cream and allow to come to room temperature.
Make 1 Oreo graham cracker crust in a tall 9-inch pan and let cool.
Place in refrigerator for at least 20 mins.
Adjust oven rack to middle and preheat to 325.
Place a baking tray on the lowest rack and fill with water.
On low speed, beat sugar, cocoa, and espresso into cream cheese.
Crack eggs into cup and beat gently with fork.
Add vanilla to eggs.
Gently incorporate eggs and vanilla on low speed.

By hand, fold in 8 oz melted chocolate.
Fold in sour cream, taking care to not overmix.
Mixture will still have small lumps; this is okay.
Pour into crust and level.

Drop pan on counter to remove extra air bubbles.

Place on middle rack in oven and bake 55 mins, rotating halfway.

Cheesecake should be wobbly in center.

Turn off the oven and open door slightly.

Leave cheesecake in oven one hour.

Remove from oven, loosen edges, and let come to room temp 1 hour.

Cover with foil and chill overnight.

Make chocolate ganache.

Decorate cheesecake.

bromabakery