– ¼ cup unsweetened cocoa powder (22 grams)– 1 cup full-fat sour cream at room temperature (240 grams)– ¼ cup heavy cream at room temperature (60 ml)– 1 teaspoon pure vanilla extract– ¼ teaspoon salt– 4 large eggs at room temperature and lightly beaten
Direction
Food processor Oreos into fine crumbs. Bowl of melted butter and crumbs. Evenly cover a 9-inch springform pan with mixture. Bake 8–10 minutes, cool.
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2
Boil a large pot of water before filling. A water bath follows. Stir espresso powder into chopped semisweet chocolate in a microwave-safe bowl and cool.
3
Mix cream cheese, sugar, and cocoa powder in a stand mixer with the paddle attachment on medium speed until smooth. Fully mix sour cream, heavy cream, salt, and vanilla.
4
Melt chocolate and stir until smooth. Mix four lightly beaten eggs slowly. Egg overmixing adds air, making cheesecake fall or crack.
5
Wrap the cooled Oreo-crust springform pan in two layers of aluminium foil and place in a large oven bag. Oven bag down springform pan sides. This keeps water out of your pan while baking.
6
Put cheesecake in springform pan. After tapping the pan twice on the counter, I remove air bubbles with a toothpick. Transfer the wrapped springform pan to a large roasting pan carefully.
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Middle-stacked pan.Pour 1" boiling water without rack slowly.Baking crisps edges and jiggles centre. 65-minute baking. Let the cheesecake cool for an hour after turning off the oven.
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This slows cheesecake cooling and prevents cracks.Allow the cheesecake to cool to room temperature after 1 hour.Wrap in plastic and refrigerate overnight or several hours after cooling.