For the Base
24 Oreo cookies-finely crushed
1/3 cup unsalted butter-melted
For Cheesecake Filling:
400g dark chocolate
750g cream cheese- room temperature
¼ cup caster sugar
⅔ cup icing sugar
¼ cup cacao powder
2 eggs- room temperature
For Chocolate Topping (Optional)
To begin making the base, use a food processor to crush oreos. While oreos are being crushed, pour in melted butter. Once combined and before the butter sets, pour out and pat the mixture into a lined cake tin.
For the filling, place a medium bowl over a saucepan filled with water. Bring water to the boil and add dark chocolate to the empty mixing bowl. As the chocolate begins to melt, turn the stove off and keep stirring until all is melted. Next, in the food processor place cream cheese. After cream cheese starts to become smooth, add the icing sugar, caster sugar, cacao and eggs. Once combined, pour mixture out into mixing bowl and pour melted dark chocolate mixture into the centre and fold through. Next, pour combined mixture onto crust in the cake tin.
Bake in the oven at 160 °C for 60-80 minutes. The cheesecake will puff up a little when cooked. Once cooked, remove from oven and give it a little wobble before letting it cool down slowly on the bench before putting it into the fridge to set.
Optional: top with double cream, strawberries, mint leaves and dust over some icing sugar.