– 2 cups Oreo crumbs about 2 rows of Oreos in regular pack – 4 tablespoon Unsalted butter melted – 24 oz Cream cheese room temperature – 1 cup White granulated sugar – ½ cup Unsweetened cocoa powder use dutch proce – 8 oz Chocolate bar melted. I used Lindt 70% – ½ cup Heavy cream room temperature – 1 teaspoon Pure vanilla extract – 4 Large eggs room temperature – 1 cup Semi-sweet chocolate chip – ½ cup Heavy cream
Preheat oven to 325℉. Use baking nonstick spray on a 9x9-inch square pan. Place parchment paper on the pan's bottom and sides. Spray again.Make fine Oreo crumbs in a food processor. Mix crumbs and melted butter in a small bowl with a fork.
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Put Oreo crumbs in the pan. Compact the crust with the measuring cup bottom. Crust covers just the pan bottom.Bake 12 minutes. Make chocolate batter.
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In a microwave-safe dish, place chocolate bars. Stir after 30 seconds’ melting. Stir after 20 seconds of melting. Stir thoroughly between 15-second heat intervals. Do until melted.
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Mix cream cheese, sugar, and cocoa powder for 2 minutes on high speed. Scrape bowl.Combine melted chocolate, heavy cream, and vanilla. Medium-mix until smooth.
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Stir in the eggs on low speed until incorporated.Pour batter over crust. Bake 40-50 minutes. Bake until the sides are firm but the center jiggles.
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Leave the cheesecake to cool for 20 minutes after turning off the oven and opening the door. Transfer to a cooling rack to finish cooling.Refrigerate for 6 hours or overnight under foil.
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In a small dish, place chocolate chips. Heat heavy cream in a small saucepan on medium-low until steaming.Pour hot cream on chocolate chunks. Let it sit 2 minutes. Stir until smooth and mixed.
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Remove the cheesecake bars and parchment from the pan. Apply ganache using an offset icing spatula. For immediate service, freeze bars for 10 minutes before cutting. Refrigerate bars until cutting and serving.
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