Chocolate Cheesecake

1. Preheat the oven to 350 degrees Fahrenheit and assemble a 9-inch springform pan.

Oreo Crust

1. Crush the Oreos in a food processor until fully crumbled, about 2 minutes, and then add the melted butter and pulse until the mixture resembles wet sand.
2. Press the crust into a 9-inch springform pan, making a thick crust on the bottom and about 1 inch up the side of the pan.
3. Bake the crust for 8-10 minutes or until set.
4. Allow the crust to cool and lower the oven to 325 degrees Fahrenheit while filling the cheesecake.

Cheesecake Filling

1. Using a stand or hand mixer, beat the cream cheese, powdered sugar, and dutch process cocoa powder until smooth and combined, about 2-3 minutes.
2. Mix in the sour cream, beating on low until smooth, about 1-2 minutes.
3. On low speed, beat in the eggs just until combined. Do not overbeat.
4. Wrap the bottom of the cooled springform pan well with aluminum foil or use a baking bag to keep any excess water out of the cheesecake filling.
5. Pour the cheesecake filling into the prepared springform pan and tap the pan several times on the counter to pop any air bubbles.
6. Place a lint-free towel in the bottom of a large baking or roasting pan and place the cheesecake on top.
7. Pour hot water into the baking or roasting dish outside of the springform pan until it reaches about halfway up the sides of the pan.
8. Carefully place the water bath and pan in the oven and bake for 55-75 minutes or until the edges of the cheesecake are all set and the middle still has a slight wobble.
9. Turn off the oven and leave the oven cracked for 1 hour while the cheesecake and oven cool.
10. Remove the cheesecake from the water bath and cool for another hour at room temperature.
11. Once cooled to room temperature, cover well with plastic wrap and place in the refrigerator overnight.
12. Make the ganache once the cheesecake is set and ready to serve it.

Ganache

1. Place the chocolate chips in a medium-sized, heat-safe bowl.
2. Heat the heavy cream in a separate microwave-safe bowl, 30 seconds at a time, stirring well in between heating until it is steaming, about 2 minutes, depending on the power of the microwave.
3. Pour the steaming cream over the top of the chocolate chips. Do not stir.
4. Allow the ganache to set for 5 minutes, then whisk together well until thick and completely smooth.
5. Pour the warm ganache evenly over the cheesecake and let it cool to room temperature for 10-15 minutes.
6. Once the ganache has set, garnish with chocolate shavings and chocolate squares, optional, cut into slices, and serve.