-
1
Crust:.
-
2
Combine crushed Oreo cookies and butter in a bowl.
-
3
Press firmly into the bottom and 1 inch up the side of a 9 inch springform pan.
-
4
Refrigerate for 15 minutes.
-
5
Filling:.
-
6
Beat cream cheese in a mixing bowl until smooth.
-
7
Be careful not to overbeat or the cheesecake will crack.
-
8
Add cornstarch and sugar and mix until combined.
-
9
Add eggs to mixture and mix until just combined.
-
10
Gently stir in the cream, vanilla and chocolate chips.
-
11
Pour the filling into the prepared crust.
-
12
Bake in a 325 degree oven for 60 minutes.
-
13
Check often after 45 minutes to avoid overcooking the cheesecake.
-
14
Cheesecake is done when edges are firm but center is still slightly jiggly.
-
15
Turn oven off, but leave cheesecake in oven for 10-15 minutes.
-
16
Remove cheesecake, run a small spatula around edge of pan and put cheesecake back in oven to finish cooling.
-
17
This will help reduce cracking.
-
18
Remove cheesecake from oven after 45-60 minutes and allow to cool to room temperature.
-
19
Topping:.
-
20
Once cheesecake is cool, melt chocolate in microwave.
-
21
Add butter and mix well.
-
22
Add powdered sugar and cream and mix until smooth.
-
23
Mixture will appear thick and lumpy, but keep mixing until smooth.
-
24
Spread topping over cheesecake.
-
25
Refrigerate cheesecake at least 4 hours, overnight if possible.
-
26
Cooking time does not include time for cheesecake to cool.
