Quadruple Chocolate Cheesecake

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Ingredients Oreo Crumb Crust 25 oreos 1/3 cup melted butter Chocolate Cheesecake 1 cup semi sweet chocolate chips 4x 8 oz cream cheese room temperature 1 cup white sugar 1/4 cup cocoa powder 2 tbsp cornstarch 1/4 tsp salt 4 eggs room temperature 1 cup sour cream room temperature 2 tsp vanilla extract Chocolate Ganache 1.25 cups semi sweet chocolate chips 1 cup whipping cream Chocolate Whipped Cream 1 cup whipping cream 2 tbsp icing sugar 2 tbsp cocoa powder 1 tsp vanilla extract Instructions Equipment Needed Small Microwavable Bowl Food Processor Medium Mixing Bowl 10″ Springform Pan Heavy Duty Tin Foil Stand Mixer  Cooking Spray Oil Roasting Pan Kettle Piping Bag and Tip Directions Crust Heat oven to 350°. In a small microwave safe bowl melt 1 cup chocolate chips on half power until melted (or use a double boiler). Set aside to cool. Spray a 10″ springform with cooking spray and wrap the bottom with tin foil. In a food processor grind 25 Oreos into good crumbs. Dump proper correct into a medium mixing bowl and mix in the melted butter until absolutely combined. Press into the bottom of the springform and bake for 8 minutes. Set aside to cool while you make the cheesecake layer. Cheesecake Layer In the bowl of a stand mixer with the paddle attachment whip the cream cheese until all the lumps are gone. You might perhaps have to scrape the bowl a pair of times. Add the sugar and whip until faded and fluffy, scraping down the bowl as you go. Mix in the cornstarch and cocoa, scrape the bowl. Add one egg at a time, scraping after each addition. Mix in the sour cream, vanilla and salt until well combined. While the machine is operating slowly pour in the melted chocolate until absolutely incorporated.  Baking Using the kettle boil a pair of water. Place the springform inner the roasting pan and fill with the cheesecake batter. Pour the boiling water into the roasting pan so it comes half an inch up the aspect of the springform. Check out my Cheesecake Tips submit on a pair of handy water bath tips. Bake the cheesecake for 50-60 minutes. The edges will probably be puffy despite the fact that it the heart will still appear jiggly. Shut the oven off, leaving the cheesecake inner to set. Prop the oven door open with a wooden spoon and let rest for one hour. Place on the counter until it has come to room temperature, then refrigerate for a pair of hours or overnight. After the cheesecake has had on the least an hour in the fridge the ganache might be made. Melt the 1.25 cups chocolate chips and 1 cup heavy cream in a small microwave safe bowl at half power (or in the top of a double boiler). Whisk typically and once absolutely melted and combined let cool for 20 minutes. Leaving the springform pan intact, pour the ganache over the cheesecake and allow to set in the refrigerator for the last time.  Whipped Cream To make the whipped cream, pour the whipping cream into the bowl of a stand mixer with the whisk attachment. Whip into delicate peaks. Sift in the cocoa and icing sugar. Add the vanilla and salt and whip into firm peaks.  Run a knife along the aspect of the springform pan and then carefully remove the wall. Fill the piping bag with the chocolate whipped cream and prepare decoratively. Now you are ready to serve and enjoy!

Quadruple Chocolate Cheesecake. Four layers of rich, sensational, chocolate love. Oreo crumb crust. Velvety chocolate cheesecake. Intense chocolate ganache. Fluffy chocolate whipped cream. This cheesecake is no longer for the faint of heart.
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Quadruple?

Yes, that’s exactly correct.

Triple simply wasn’t going to cut it this time. This Chocolate Cheesecake is insanely rich; four different sorts of chocolate goodness is no longer for the faint of heart! Oreo crust. Chocolate cheesecake. Chocolate ganache. Chocolate whipped cream. The chocolate-y-ness simply goes on and on!

This cheesecake is proper for distinctive occasions. I created it for my ma-in-law for Mother’s Day! My husband and I really were able to make a trip with the kids this year to spend Mother’s Day weekend collectively jointly with her which was a great distinctive little getaway… my youngest took her first step!

I all the time love to visit my Ma-in-law. She is one astounding lady and deserved an astounding cheesecake- insert this Quadruple Chocolate Cheesecake!

Quadruple Chocolate Cheesecake. Four layers of rich, sensational, chocolate love. Oreo crumb crust. Velvety chocolate cheesecake. Intense chocolate ganache. Fluffy chocolate whipped cream. This cheesecake is no longer for the faint of heart.
How to make chocolate cheesecake from scratch
My delicious Chocolate Cheesecake is a really simple cheesecake to make! If you desire a detailed read on a pair of greater cheesecaking tips, test out my Cheesecake Tips post!

The crust is created from crushed Oreos and melted butter and the cheesecake layer is really easy, pretty have to you have a stand mixer.

For the ganache you simply melt chocolate chips with heavy cream and pour over top of the baked cheesecake.

Last but now no longer least you’ve got that delectable chocolate whipped cream to garnish your chocolate cheesecake.

Whip the whipping cream into delicate peaks, add the last meals before continuing to whip into firm peaks. You’re ready to pipe it on!

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Quadruple Chocolate Cheesecake. Four layers of rich, sensational, chocolate love. Oreo crumb crust. Velvety chocolate cheesecake. Intense chocolate ganache. Fluffy chocolate whipped cream. This cheesecake is no longer for the faint of heart.

Quadruple Chocolate Cheesecake
Four layers of rich, sensational, chocolate love. Oreo crumb crust. Velvety chocolate cheesecake. Intense chocolate ganache. Fluffy chocolate whipped cream. This cheesecake is no longer for the faint of heart.