👩🍳 Instructions
1. Prepare the Crust
Preheat your oven to 325°F (160°C).
Grease a springform pan.
In a bowl, combine the crushed chocolate cookies with melted butter. Press firmly into the bottom of the pan.
Bake for 8 minutes, then set aside to cool.
2. Make the Cheesecake Filling
In a large bowl, beat cream cheese and sugar together until smooth and creamy.
Mix in sour cream, vanilla extract, and the melted white chocolate.
Add the eggs one at a time, beating just until combined (avoid over-mixing).
Pour the filling over the cooled crust.
3. Bake the Cheesecake
Bake at 325°F (160°C) for 50–60 minutes, or until the center is slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Then refrigerate for at least 4 hours or overnight.
4. Prepare the Ganache
Heat the heavy cream until it’s hot (but not boiling).
Pour it over the chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
Cool slightly, then pour over the chilled cheesecake.
5. Add the Finishing Touches
Once the ganache is set, pipe whipped cream around the edges and decorate with chocolate curls, broken bars, or Oreo halves.
🍽 Serve & Savor
To slice cleanly, dip your knife in hot water and wipe between cuts. Each bite delivers deep chocolate flavor with smooth, creamy texture — a luxurious experience from crust to topping.
