Chocolate Lover's Cheesecake From MY New Book!

By Bigger Bolder Baking · 300 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C). Press the crushed Oreos firmly into an even layer over the bottom of a 9-inch springform pan. Set aside.
2. Melt the chopped bittersweet chocolate in a microwave-safe bowl in 30-second bursts, stirring after each, until smooth; let it cool slightly. (Or melt it in a double boiler.)
3. Beat the cream cheese and sugar until smooth. Pour in the melted chocolate and mix until combined.
4. Add the eggs one at a time, beating each until incorporated. Then mix in the sour cream and vanilla until evenly combined.
5. Pour the batter over the Oreo crust and smooth the top.
6. Bake for 50 to 60 minutes, until the cheesecake looks firm but still jiggles slightly in the middle.
7. Remove from the oven and run a knife or spatula carefully around the inside edge of the pan. Cool in the pan to room temperature, then cover and refrigerate for at least 4 hours or up to overnight.
8. Remove the springform ring before slicing.
9. For the strawberry compote: in a medium saucepan, combine the quartered strawberries, 1/4 cup (2 oz/57 g) sugar, 2 tablespoons water and 2 teaspoons lemon juice. Bring to a very gentle simmer over medium-low heat and cook 4 to 5 minutes, until the berries soften and the liquid thickens slightly. Remove from heat and cool completely.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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EggLemonCream cheeseChocolateSour creamStrawberryOreo