Chocolate Cheesecake

For the Crust
8 full-sized graham crackers
16 Oreos
6 tablespoons salted butter, melted

For the Filling
1 ½ pounds cream cheese, room temperature
¾ cup granulated sugar
1/4 cup light brown sugar, packed
½ teaspoon kosher salt
½ cup heavy whipping cream
8 ounces dark chocolate, melted and cooled
¼ cup cocoa powder, sifted
4 large eggs, room temperature
2 egg yolks, room temperature
½ cup heavy whipping cream
2 teaspoons pure vanilla extract

For the Topping
½ cup heavy whipping cream
1 cup semisweet chocolate chips

For the Crust:

Place the graham crackers and Oreos in a food processor. Pulse until fine crumbs form. Place the crumbs in a mixing bowl, drizzle with the melted butter, and mix well.
Pour the crust mixture into a 9-inch springform pan. Starting in the center, press the crust firmly, moving excess crumbs toward the outer edge. Firmly press the remaining crust up the sides of the pan.
Place the pan on a baking sheet and bake for 8 minutes. Remove from the oven and reduce the temperature to 300°F.

For the Filling:

Place the cream cheese in the bowl of a stand mixer. Using the paddle attachment, beat on high for 1 minute. Scrape the sides and bottom of the bowl with a rubber spatula and repeat the process three times.
Add the sugars and salt. Beat on high, scraping the bowl every minute, for 3 minutes.
Add the melted chocolate and cocoa powder and mix well.
Lower the mixer speed and add the eggs and egg yolks one at a time, ensuring each one is fully incorporated before adding the next. Scrape down the sides to ensure no large pieces of cream cheese remain.
Add the cream and vanilla and beat until smooth.

Pour the filling into the crust and place on the center rack of the oven. Bake for 50 to 60 minutes, until the center jiggles slightly when the edge of the pan is tapped.

Using a Water Bath: Wrap the springform pan in heavy-duty foil and place it in a larger baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the springform pan. This helps prevent cracking and creates a silkier texture.

Remove the cheesecake from the oven and let it cool for 2 hours at room temperature.

For the Topping

Bring the cream to a boil in a small skillet. Remove from heat and stir in the chocolate chips. Once all the chips have melted, pour evenly over the top of the cheesecake.
Cover lightly with plastic wrap and refrigerate overnight before serving.

Using the Right Technique: When cutting, dip your knife in hot water and wipe it clean between each slice for pristine cuts.

Refining the Texture and Flavor: Cheesecake always tastes better a day or two after baking, once the flavors have had time to meld. For the richest flavor, make at least one day in advance.

Options for Enhanced Flavor and Texture

1. Add Depth to the Crust: Incorporate 1/4 cup finely ground espresso beans to the crust mixture for a subtle coffee note that enhances the chocolate.
2. Layered Ganache Topping: Add a second layer of dark chocolate ganache before applying the final whipped cream topping. This extra layer gives depth and a glossy finish.
3. Salted Caramel Drizzle: Drizzle salted caramel sauce over the finished cheesecake before serving for a contrasting note of sweetness and salt.
4. Infused Heavy Cream: For the filling, infuse the heavy cream with crushed espresso beans or cinnamon sticks before mixing it into the batter.
5. Enhanced Cocoa Flavor: Adding a teaspoon of instant espresso powder to the filling can deepen the chocolate flavor without making it taste like coffee.