Chocolate Cheesecake

Oreo Crust

1. Preheat oven to 350°F. Grease 9-inch springform pan, line the bottom with parchment, and wrap the pan with two layers of aluminum foil.
2. Bring the foil up the sides of the pan to prevent water from seeping in during the baking process in the water bath. Set aside.
3. Combine 24 finely crushed cookies with ¼ cup melted butter and stir. Press crumb mixture onto the bottom of the prepared pan and bake for 5 minutes.
4. Remove and cool on a wire rack while making the filling.

Milk Chocolate Cheesecake Filling

1. Melt 10 ounces milk chocolate in a microwave-safe bowl and set aside to cool.
2. Mix 32 ounces cream cheese and 1⅓ cups sugar until smooth. Add 4 eggs one at a time and mix on low speed.
3. Add melted chocolate and mix on low speed to combine.
4. Pour batter onto the crust, then place springform pan in a roasting pan. Fill a roasting pan about a quarter of the way with hot water and bake for 1 hour to 1 hour 10 minutes, until the tops look dry and toothpick inserted in the center comes out clean.
5. Remove the springform pan from the water bath and cool on a rack. Remove aluminum foil and refrigerate for at least 8 hours. Run a thin knife around the edge and remove the springform pan sides.

Chocolate Ganache

1. Melt 3 ounces of chopped milk chocolate and 4 ounces semi-sweet baking chocolate over double boiler until completely smooth, then stir in ¾ cup heavy cream. It should be thick and creamy.
2. Pour onto cheesecake and smooth the top. Let the ganache set before garnish.
3. With a potato peeler shave 3 ounces milk chocolate bar along the length of the bar and sprinkle over the cake.