Millionaire's Cheesecake

Millionaire's Cheesecake

This decadent cheesecake features a rich chocolate cookie crust, a creamy vanilla cheesecake filling, a luscious chocolate ganache topping, and delightful garnishes. It's a truly luxurious dessert.

**Yields:** 12-16 servings

**Prep time:** 40 minutes

**Bake time:** 60-75 minutes (plus cooling and chilling)

**Ingredients:**

**For the Oreo Cookie Crust:**

• * 2 cups (about 20-24) Oreo cookie crumbs (about 1 package, crushed finely, including filling)
• * 1/2 cup (1 stick or 113g) unsalted butter, melted

**For the Vanilla Cheesecake Filling:**

• * 32 oz (4 blocks) cream cheese, softened to room temperature
• * 1 1/2 cups (300g) granulated sugar
• * 1/4 cup (20g) all-purpose flour
• * 1 tablespoon vanilla extract
• * 1/2 teaspoon salt
• * 1 cup (240ml) sour cream, at room temperature
• * 4 large eggs, at room temperature

**For the Chocolate Ganache Topping:**

• * 1 cup (170g) semi-sweet chocolate chips (good quality recommended)
• * 1/2 cup (120ml) heavy cream (heavy whipping cream)
• * 1 tablespoon unsalted butter (optional, for extra shine)

**For Garnish:**

• * Whipped cream (homemade or store-bought)
• * Chocolate shavings or chocolate curls
• * Crushed Oreo cookies (optional)

**Equipment:**

• * 9-inch springform pan
• * Food processor (for crumbs, optional)
• * Large mixing bowls
• * Electric mixer (handheld or stand mixer)
• * Rubber spatula
• * Medium saucepan or microwave-safe bowl (for ganache)
• * Large roasting pan (for water bath, recommended for crack-free cheesecake)

**Instructions:**

**1. Prepare the Oven and Pan:**

* Preheat oven to 325°F (160°C).

* Wrap the outside bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil (2-3 layers) to create a waterproof seal for the water bath.

**2. Make the Oreo Cookie Crust:**

* In a medium bowl, combine the Oreo cookie crumbs and melted butter. Mix well until the crumbs are thoroughly moistened and resemble wet sand.

* Press the mixture firmly and evenly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to compact it tightly.

* Bake the crust for 8-10 minutes. This helps set the crust and prevents it from becoming soggy.

* Remove from oven and let cool slightly while you prepare the filling. Keep the oven on.

**3. Make the Vanilla Cheesecake Filling:**

* In a very large bowl, using an electric mixer on medium speed, beat the softened cream cheese until very smooth and creamy, about 3-4 minutes. Scrape down the sides of the bowl frequently.

* In a separate small bowl, whisk together the granulated sugar and all-purpose flour. This helps prevent lumps.

* Gradually add the sugar-flour mixture to the cream cheese, beating on low speed until just combined. Do not overmix.

* Beat in the vanilla extract and salt until incorporated.

* Beat in the sour cream until smooth.

* Add the eggs one at a time, beating on low speed just until each egg is incorporated. **It is crucial not to overmix at this stage**, as overmixing can introduce too much air, which can cause the cheesecake to crack during baking.

**4. Bake the Cheesecake (with Water Bath):**

* Pour the cheesecake filling over the cooled Oreo crust in the springform pan. Smooth the top with a spatula.

* Place the foil-wrapped springform pan into a larger roasting pan.

* Carefully pour hot water into the roasting pan, ensuring the water level comes about halfway up the sides of the springform pan.

* Carefully transfer the roasting pan with the cheesecake to the preheated oven.

* Bake for 60-75 minutes, or until the edges are set but the center (about 2-3 inches in diameter) still jiggles slightly when gently shaken. The internal temperature should be around 150°F (65°C) to 155°F (68°C).

* Once baked, turn off the oven, leave the oven door ajar (or crack it open with a wooden spoon), and let the cheesecake cool in the water bath inside the oven for 1 hour. This slow cooling helps prevent cracks.

* Carefully remove the cheesecake from the water bath and remove the foil. Let it cool completely on a wire rack at room temperature (this can take 2-3 hours).

**5. Chill the Cheesecake:**

* Once completely cooled to room temperature, cover the springform pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is completely firm and chilled.

**6. Prepare the Chocolate Ganache Topping:**

* Once the cheesecake is chilled, prepare the ganache. In a medium microwave-safe bowl or small saucepan, combine the chocolate chips, heavy cream, and optional butter.

* If using a microwave: Heat in 30-second intervals, stirring well after each, until the chocolate is melted and the mixture is smooth and glossy.

* If using a stovetop: Heat over low heat, stirring constantly, until melted and smooth. Do not boil.

* Let the ganache cool for about 15-20 minutes, stirring occasionally, until it's slightly thickened but still pourable. It should be warm, not hot.

**7. Assemble and Decorate:**

* Once the cheesecake is firmly set, carefully run a thin knife around the edge of the pan before releasing the springform sides.

* Carefully pour the slightly cooled chocolate ganache over the top of the chilled cheesecake, spreading it evenly to the edges. You can let some drip down the sides for a rustic look if desired.

* Refrigerate the cheesecake again for at least 30 minutes to allow the ganache to set.

* Just before serving, pipe or dollop whipped cream on top of the cheesecake (or on individual slices).

* Garnish generously with chocolate shavings or curls, and optionally a sprinkle of crushed Oreo cookies.

* Slice with a sharp knife (run the knife under hot water and wipe it clean between slices for cleaner cuts) and serve cold.