Ingredients
1 1/2 cups cream-filled chocolate sandwich cookie crumbs (about 18 cookies)
1 (12-ounce) package semisweet chocolate morsels
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
4 large eggs, room temperature
For the Ganache topping you will need-
3/4 cup whipping cream
1 (6-ounce) package semisweet chocolate morsels (1 cup)
1 (6-ounce) package milk chocolate morsels (1 cup)
Before you start, preheat your oven to 300 degrees (around 150 Celsius, if this applies to you.) For the crust, you have 3 ways to get your cookie crumbs.
1. Buy them at the store pre-crushed-they are usually on the baking aisle.
2. Place 18 cookies in a plastic zipper bag, seal it, and then smash them with a rolling pin until the cookies are crushed fine. If you happen to know a preschooler or a kindergartener, they love to help with this step. :-)
3. Place the 18 cookies in a blender and pulse until finely crushed. I chose this option because it is the easiest next to buying the cookies pre-crushed.
Once you have your crumbs, press them all along the bottom and halfway up the sides of your 9” springform pan.
Melt the 12 oz. of semisweet chocolate chips in the microwave (or on your stovetop, if you prefer,) being sure to stir the morsels at 20 second intervals until they are completely smooth and melted. Set this aside for now.
Place the 3 (8 oz.) packages of softened cream cheese in your large bowl and beat on medium-high speed for 2 minutes until light and fluffy. Add in the sweetened condensed milk and vanilla, beating at medium speed just until they have combined. Next, add in the 4 eggs, one at a time, beating at low speed just until combined after each addition. Now go find the chocolate you melted and add into your mixing bowl slowly, beating it at low speed until it is just combined. Pour this chocolaty mixture into your cookie crumb crust, slide it into your preheated 300 degree oven, and bake for 1 hour and 5 minutes.
Now, this is the point where many are intimidated. How do I tell when a cheesecake is done? you ask. Well, you want it to be just ‘set’ so I recommend that, due to the varying temperatures of the ovens out there, you open your oven and do a check at the 50 minute -1 hour mark. When you pull out the oven rack that the cheesecake is on, see how jiggly it is. You want it to still be a bit jiggly, but not so much so that you cut into it the next day and out comes chocolate soup. If it jiggles a bit, and you can touch the top with your finger and it feels somewhat firm, your cheesecake is done baking. If it is still too jiggly, bake it for about 15 more minutes and then check it again.
Now, with the cheesecake still in the oven, turn it OFF. Let the cheesecake stay in the oven for 30 minutes, with the door closed (no peeking! I know that this can be hard.) Remove your cheesecake to a wire rack and let it cool completely. When it is completely cool, cover and place it in the refrigerator for at least 8 hours.
Take your cheesecake out of the fridge and remove the sides of the springform pan. It may have sunken evenly around the edges but almost all cheesecakes I have made do this. Trust me, this is good- it makes for a beautiful cheesecake slice once you put this fabulous ganache on. You’ll see! :-)
Place your cheesecake on a serving platter if it suits you. Now, get out-
3/4 cup whipping cream
1 (6-ounce) package semisweet chocolate morsels (1 cup)
1 (6-ounce) package milk chocolate morsels (1 cup)
Pour your 3/4 cup of whipping cream into a saucepan on the stove and bring to a simmer over medium high heat. Remove from heat, and stir in the chocolate chips. Keep stirring, and as it comes together, switch to your whisk, stirring until it is completely combined and smooooth as silk. Let this cool slightly.
Now, pour your ganache over the cheesecake and spread out evenly. Return to the refrigerator and refrigerate until it is firm. Once it is ready, you can either eat it right out of the refrigerator or let the cheesecake sit out until it is room temp before enjoying.
Lambert Tip
Use a Casserole Dish Instead - It’s easier to store and easier to work with + and one batch is enough, no need to double
