German Chocolate Cheesecake: A Decadent Delight for Chocolate Lovers

For the Chocolate Ganache Swirls:

4 oz. chocolate, finely chopped
1 teaspoon coconut oil
1 tablespoon cocoa powder
2/3 cup heavy cream, cold
1 tablespoon maple syrup
Cook Mode Prevent your screen from going dark
Instructions
Preparing the Oreo Crust

Start by lining the bottom of a 9-inch springform pan with parchment paper. Wrap the exterior of the pan with heavy-duty aluminum foil to prevent any leakage during baking. Preheat your oven to 325°F (163°C).

In a mixing bowl, combine the finely ground Oreo crumbs with the melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom and about one inch up the sides of the prepared springform pan. Place the pan in the freezer to set while you prepare the cheesecake filling.

Making the Chocolate Cheesecake

Melt the semi-sweet chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring in between until smooth. Set it aside to cool slightly.

In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the sugar and vanilla extract, continuing to mix until well combined. Sift in the cocoa powder and mix again until incorporated. Slowly pour in the melted chocolate, mixing until the batter is uniform.

Add the eggs one at a time, gently folding them in until just combined. Overmixing at this stage can lead to cracks in the cheesecake. Pour the filling over the prepared crust, smoothing the top with a spatula.