1 ½cupsheavy creamchilled (divided into ¾ cup and ¾ cup)
3packs8 oz each cream cheese, room temperature (24 oz total)
1cupgranulated sugar
½teaspoonsalt
Optional: 1 teaspoon instant coffee
Ganache (optional):
½cupheavy cream
3 ½ounceschocolatedark, semi-sweet, or milk
Chocolate Whipped Cream (optional):
1cupheavy creamchilled
¼cupgranulated sugar
3tablespoonscocoa powdersifted
Instructions
Prepare the Pan: Lightly butter a 9" springform pan. Optionally, line the bottom with parchment paper.
Make the Crust: Crush the Oreos with the melted butter in a food processor until fine. Press this mixture firmly into the pan to form the crust. Chill in the fridge while preparing the filling.
Make the Cheesecake Filling:
Combine the dark chocolate and ¾ cup heavy cream in a heatproof bowl. If using, add the instant coffee. Place this bowl over a saucepan with 1" of simmering water (double boiler method) and stir until the chocolate melts. Set aside to cool for 5 minutes.
In another bowl, beat the cream cheese, sugar, and salt on medium speed until creamy, about 2-3 minutes. Scrape the sides of the bowl midway.
Add the chocolate ganache to the cream cheese mixture and beat on medium-low until just combined. Scrape the bowl again.
Whip the remaining ¾ cup heavy cream until stiff peaks form. Fold this whipped cream gently into the cheesecake filling with a rubber spatula until smooth and fluffy.
Spread the filling evenly over the crust in the pan.
Chill: Refrigerate overnight or at least 6 hours until set.
Optional Toppings:
Ganache: Melt the heavy cream and chocolate together over a double boiler. Let it cool slightly before pouring over the cold cheesecake.
Chocolate Whipped Cream: Whip the heavy cream, sugar, and cocoa powder until stiff peaks form. Decorate the cheesecake as desired.
Serve: Once set, carefully remove the cheesecake from the pan, transfer to a serving plate, and add any optional toppings. Enjoy your delicious creation!
Notes
If you prefer, you can use semi-sweet chocolate instead of dark chocolate. Adjust the sugar to ¾ cup if needed.