Chocolate cheesecake with Oreo base

Ingredients for 1 servings:

• 30 Oreo cookies
• 70 g butter, melted
• 4 eggs
• 900 g cream cheese (double cream) or mascarpone
• 150 g powdered sugar
• 3 tbsp baking cocoa
• 300 g dark chocolate, melted
• 1 tsp vanilla paste
• 200 ml cream
• 180 g dark chocolate
• 3 tbsp sugar, to taste

Instructions

Working time approx. 30 minutes; Rest time approx. 9 hours; Cooking/baking time approx. 1 hour; Total time approx. 10 hours 30 minutes

Recipe for a springform pan with a diameter of 24 cm

First, prepare the Oreo base. Finely grind the Oreo cookies and filling in a food processor, mix with the melted butter, and spread into a 24 cm springform pan, pressing down firmly. Place the base in a preheated oven at 175°C (top and bottom heat) for about eight to ten minutes. Melt the dark chocolate over a water bath and then prepare the filling. First, put all the cream cheese in a bowl and stir until smooth. Then add the vanilla paste, powdered sugar, and cocoa powder and mix in. Gradually stir the eggs into the cheese mixture. Finally, add the melted chocolate in a thin stream, mixing in as you go. Now pour the mixture onto the Oreo base and smooth it out. Place the cake in a preheated oven at 175°C (top and bottom heat) for about 60 minutes. After baking, let the cake cool for five minutes. Then you can loosen the cake edge. The cake should then cool completely for about eight hours before being placed on a cake plate. You can also refrigerate it. After the cooling time, prepare the ganache. To do this, add the dark chocolate and sugar to briefly boiled cream. Let the mixture rest for two minutes and then stir until the cream and chocolate are combined. The whole thing is then left to cool. Then place the baking ring around the cake and spread the ganache over the cake. Place it back in the refrigerator for another hour before cutting it. You can then decorate it as you wish.