Ingredients
7 oz chocolate cookies, no fillings, preferably Oreo, crumbled finely
¼ cup unsalted butter, at room temperature
2 cups cream cheese, at room temperature
9 oz dark chocolate bars, shaved
1 cup heavy cream, chilled
⅔ cup powdered sugar
1 tsp rum, brandy, whiskey, or bourbon
5 oz dark chocolate bars, shaved
½ cup heavy cream
¼ cup cocoa powder
sour cream or yoghurt
Preparation
Combine the cookie crumbs and butter in a bowl. Mix until evenly incorporated.
Press this mixture into the bottom of an 8-inch springform cake tin. Transfer to a chilled area to firm up while making the filling for 1 hour.
Prepare a pot with boiling water.
Place the chocolates in a heatproof mixing bowl and place the bowl on top of the boiling water. Whisk until the chocolates have completely melted. You can also melt the chocolates in 30-second pulses using a microwave on medium heat. Set aside in a warm area.
In a large chilled mixing bowl, add the heavy cream and whip until medium peaks. Cover with cling wrap and set aside in a chilled area.
In another large mixing bowl, mix together the cream cheese and powdered sugar until fluffy and pale.
Add melted chocolate and liqueur of your choice. Continue creaming until combined and smooth.
Gradually fold in the whipped cream into the cream cheese mixture until evenly incorporated.
Pour the filling into the pan. Transfer to the chiller and allow to firm up, roughly 2 to 3 hours.
In a saucepot, bring the heavy cream to a simmer.
Remove from the heat and add the chocolate. Whisk until smooth and chocolates have melted.
Pour the ganache on top of the firm filling of the cheesecake. Transfer the cheesecake to a chilled area and allow it to firm up for roughly 6 hours and preferably overnight.
When ready to portion, lightly heat up the springform lid using a kitchen torch and slowly release.
Dust the entire cheesecake with cocoa powder, and portion accordingly. Work quickly, as the cheesecake has to be maintained cold. You may need to chill the cheesecake at intervals while portioning.
Serve with sour cream or yoghurt on the side.
