You Rock My World Chocolate Swirl Cheesecake

• 28 whole Oreos
• 1 Tablespoon Sugar
• 1/4 cups Butter, Melted
• 6 ounces, fluid Semisweet Baking Chocolate
• 4 packages (8 Oz) Cream Cheese
• 1-1/4 cup Sugar
• 1 teaspoon Vanilla
• 1/4 cups Cocoa Powder
• 4 whole Eggs, Brought To Room Temperature
• 1 cup Chocolate Chips
• 2 Tablespoons Heavy Cream

1. Preheat oven to 350 degrees.
2. Smash oreos into crumbs, mix with 1 Tbsp. sugar and melted butter, press into 9" springform pan.
3. Bake crust at 350 for 7 minutes, let cool. Reduce oven temp. to 325 degrees.
4. Once cream cheese has come to room temperature, beat with sugar until completely smooth. Beat in eggs, one at a time, scraping the bowl often. Mix in vanilla.
5. Set aside 1 1/2 cups cream cheese mixture. In a small bowl, melt baking chocolate until smooth and let cool. To the remainder of the batter, add melted baking chocolate and cocoa powder. Pour chocolate batter over crust. Dollop spoonfuls of white batter on top. Swirl batter with a knife or spatula, creating a nice swirly effect. Tap cheesecake on counter lightly to help batter settle.
6. Set a roaster pan full of hot water on the bottom rack of oven. Place cheesecake over water on top rack. Bake cake for up to an hour, or until cheesecake is set. Turn off oven, let cheesecake set for one hour. Loosen cake from sides of springform pan with a knife-this helps prevent cracking. Allow cake to cool for a couple more hours.
7. Prepare ganache: Heat together 1 cup chocolate chips and heavy cream, beat till smooth. Decorate top of cheesecake.

oreos, sugar, ubc, fluid semisweet baking chocolate, cream cheese, sugar, vanilla, ubc, eggs, chocolate chips, heavy cream

Taken from tastykitchen.com/recipes/desserts/you-rock-my-world-chocolate-swirl-cheesecake/ (may not work)