One of my best friends Hannah and I are obsessed with a local cafe/dessert place called Cafe Intermezzo. They have an amazing Oreo cheesecake there, and well every time we get together we make it a point to go get a slice. Alright two. For last Easter, I made my own Oreo cheesecake inspired by Cafe Intermezzo's, and it was perfection. So this week for our get together I am going to surprise her and bring my homemade Oreo cheesecake over to her place! The one thing I found with this cheesecake is that is saves really well and actually tastes better the next day.
To start preheat oven to 375.
For the crust:
1 1/4 cups chocolate waffers
1 cup melted butter
While the oven is heating, get out your food processor (or a ziplock bag and rolling pin) and grind 1 1/4 cup of chocolate wafers. You could use Oreo cookies here, but I don't have time to pick out the filling from every cookie ('Nobody got time for that' - sorry, had to). After you've achieved a nice texture, much like fine ground coffee, turn the food processor on and slowly drizzle in 1 cup melted butter. Take that mixture and press it into your 10' springform pan. Start with the sides of the pan, pressing firm with your hands. Don't worry about what falls to the bottom, you'll use that to build the bottom layer of the crust. Set your crust in the fridge to chill.
For the filling:
24 oz. cream cheese (room temperature)
1 c. sugar
1 tsp vanilla
Using a stand mixer, beat cream cheese at high speed until fluffy. Slowly add sugar. Add eggs, one at a time, making sure they are combined after each addition. Add 1 tsp vanilla.
Pour filling into crust and bake for 35 minutes. Check center with a knife to make sure it comes out clean. Let cool for a few hours.
Make a chocolate sauce by combining 1/2 cup semi-sweet chocolate, and 1/2 cup heavy cream. Over a double boiler melt the chocolate, then whisk in the room temperature cream until combined. Truth be told those are rough measurements, but what you're looking for is a silky texture that when you dip a spoon into the bowl and lift up, the chocolate runs steadily back into the bowl.
With the cheesecake still in the pan, pour the chocolate over the top of the cheesecake, making a nice even layer.
Break up Oreos into halves and quarter pieces and sprinkle on top of the cheesecake.