Triple Chocolate Cheesecake with Oreo Crust

It doesn't get much better than Triple Chocolate Cheesecake with an OREO crust! Best cheesecake recipe ever!

Ingredients
For the Crust:

• 24 Oreo cookies-finely crushed
• 1/4 cup unsalted butter-melted

For Cheesecake Filling:

• 2 lbs. cream cheese- room temperature
• 1 ½ cups powdered sugar
• 3 Tablespoon cocoa powder
• 4 eggs- room temperature
• 10 ounces bittersweet chocolate-chopped

For Chocolate Topping:

• 3/4 cup heavy cream
• 6 oz. bittersweet chocolate-finely chopped
• 1 Tablespoon granulated sugar

Instructions
To make the crust:

• Preheat oven to 350 degrees F, grease a 9-inch springform pan and set aside.
• Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.
• Press crumb mixture onto the bottom of the prepared pan and bake for 6 minutes. Remove from the oven and set on a wire rack to cool while making the filling.

To make the filling:

• Melt 10 ounces bittersweet chocolate and set aside to cool.
• Mix cream cheese and sugar until smooth, mix in cocoa powder
• Add the eggs one at a time, mixing on low speed and do not overbeat it.
• Add melted chocolate and mix on low speed to combine.
• Pour the filling over the crust and smooth the top.
• Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes).
• Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.

To make the topping:

• In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.
• Cool and pour over the cheesecake.
• When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.
• This cheesecake can be prepared up to 2-3 days in advance just store covered in the refrigerator.
• Garnish with chocolate curls (optional).