Black Forest Chocolate Cheesecake (Print Version)

# Ingredients:

→ Crust

01 - 20 Oreo cookies, crushed into fine crumbs
02 - 3 tablespoons unsalted butter, melted

→ Cheesecake

03 - 32 ounces cream cheese, room temperature
04 - ½ cup granulated sugar
05 - 4 large eggs, room temperature
06 - 2 teaspoons pure vanilla extract
07 - ½ cup heavy cream
08 - 2 cups semisweet chocolate chips
09 - 2 tablespoons all-purpose flour

→ Topping

10 - Homemade cherry pie filling
11 - Whipped cream
12 - Chocolate shavings

# Instructions:

01 - Preheat oven to 350°F. Wrap a 9-inch springform pan tightly with heavy-duty foil to prevent leaks when using a water bath. Optionally, place the foil-wrapped pan inside an oven bag for extra security. Lightly spray the pan with nonstick cooking spray. Set aside.
02 - Mix together the Oreo cookie crumbs and melted butter. Press the mixture into the bottom of the prepared pan. Bake in the oven for 8 minutes, then place on a wire rack to cool.
03 - Begin boiling a pot or kettle of water for the water bath.
04 - In a small saucepan over medium heat, warm the heavy cream until very hot but not boiling. Place the chocolate chips in a heat-safe bowl. Pour the hot cream over the chocolate and let sit for 3-4 minutes. Whisk until smooth and combined. Set aside to cool.
05 - In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth. Add the sugar and mix until combined. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl between additions. Add the vanilla and mix until combined.
06 - Add the cooled chocolate mixture to the cream cheese mixture and beat until fully combined. Add in the flour and mix until smooth. Scrape down the sides of the bowl and mix again to ensure a uniform texture.
07 - Pour the batter onto the prepared crust. Place the cheesecake pan into a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. Bake for 60-70 minutes. The edges should appear set, while the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake rest for one hour.
08 - Remove the cheesecake from the water bath and cool completely on a wire rack. Once cooled, transfer to the refrigerator and chill for at least 8 hours.
09 - Top the chilled cheesecake with cherry pie filling, whipped cream, and chocolate shavings before serving.

# Notes:

01 - For a more traditional flavor, add 2-3 tablespoons of kirsch to the cheesecake filling or cherry pie topping.
02 - To avoid any leaks during the water bath process, place the springform pan inside a slightly larger cake pan before setting it into the roasting pan.

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