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A creamy, decadent version of chocolate cheesecake with an oreo crust, thick dulce de leche, perfectly whipped chocolate cheesecake and a silky chocolate ganache on top!






1 Package Oreos crushed into fine crumbs


1/2 Cup Butter melted




6 Ounces Semi Sweet Chocolate


6 Ounces Bittersweet Chocolate german chocolate works for a sweeter chocolate flavor


3 Packages Cream Cheese 8 ounces each for a total of 24 ounces, softened


1 Cup Sugar


1/4 Cup Dark Brown Sugar light works too


2 Tablespoons Cocoa Powder


4 Large Eggs


2 Egg Yolks


1 Cup Heavy Cream


2 Teaspoons Vanilla


1 Can Dulce de Leche




12 Ounces Semi Sweet Chocolate


1 Cup Heavy Cream




For the Crust


Preheat the oven to 350


Line a 9×13-inch baking pan with aluminum foil, allowing two of the sides to overlap and spray lightly with nonstick baking spray. Set aside.


In a large bowl combine the crushed cookie crumbs and melted butter, mix well to combine.


Press into the pan and up the sides just a little.


Bake for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until totally cool.


In a microwave safe bowl, add the dulce de leche and heat for 30 seconds. Pour over the cheesecake crust and set aside.


For The Filling


Lower the temperature to 325 degrees.


Fill a saucepan with a few inches of water and bring it to a low simmer over medium heat. Place a heatproof bowl that will not touch the simmering water but touch all the sides, on top of the saucepan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot.


Heat until the chocolate is completely melted, stirring occasionally with a rubber spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside.


In the bowl of stand mixer, whisk the cream cheese until completely smooth, scraping down the sides of the bowl as needed.


Add in both sugars and cocoa powder and beat until smooth and creamy. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds, do not over-mix.


Fold in the chocolate. Finally add in the vanilla and stir for another 20 seconds.


Using a rubber spatula, stir the filling, scooping from the very bottom several times to ensure it’s evenly blended.


Using the spatula again, scrape the filling into the crust and gently spread it out evenly.


Bake the cheesecake for 30 minutes, or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.


Remove the cake from the oven and place the pan on a wire rack. Carefully loosen the foil from the sides, then run the tip of a knife around the sides of the pan.


Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 4 hours.


For the Ganache


Add chopped chocolate to a medium bowl; set aside.


In a small saucepan over medium-heat, bring the cream to a simmer. Pour the cream on top of the chocolate pieces and set aside for 1 minute to begin to melt.


With a whisk, begin to stir the melted chocolate into the cream, whisking until smooth and glossy.


Set aside to cool to room temp.


Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.




These bars can be stored, loosely covered, in the refrigerator, for up to 5 days.


By uvu44

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