Triple-Chocolate Cheesecake

Ingredients

CRUST

• 20 chocolate sandwich cookies, such as Oreos (8 oz./230 g.)
• 1/4 tsp. kosher salt
• 4 tbsp. (1/2 stick) unsalted butter, melted

FILLING

• 6 oz. (170 g.) semisweet chocolate, chopped
• 2 oz. (60 g.) milk chocolate, chopped
• 1 tsp. instant espresso powder
• 3 (8-oz.) packages cream cheese, room temperature
• 1 c. (200 g.) granulated sugar
• 3/4 c. (170 g.) sour cream
• 1 tbsp. pure vanilla extract
• 1/2 tsp. kosher salt
• 3 large eggs, room temperature
• Lightly sweetened whipped cream and chocolate shavings, for serving (optional)

Directions

• CRUST
  1. Arrange racks in lower third and center of oven; preheat to 375°. In a food processor, pulse cookies and salt until finely ground. Add butter and pulse until evenly distributed. Transfer to a 9″ springform pan; press into bottom. 
  2. Bake crust on center rack until fragrant and dry to the touch, 8 to 10 minutes. Let cool completely. 
• FILLING
  1. Reduce oven temperature to 325°. Place a roasting pan or large baking dish on lower oven rack and fill with hot water. 
  2. In a medium heatproof bowl set over a pot of barely simmering water, making sure bottom of bowl doesn’t touch water, combine semisweet and milk chocolates and stir until melted and smooth (alternatively, melt in 30-second increments in the microwave, stirring often). Remove bowl from heat and stir in espresso powder.
  3. In a large bowl, using an electric mixer on medium speed, beat cream cheese and granulated sugar until smooth and fluffy, 2 to 3 minutes. Add melted chocolate mixture, sour cream, vanilla, and salt; beat until fully incorporated. Add eggs, one at a time, beating to blend after each addition. Pour mixture into cooled crust and spread in an even layer. 
  4. Bake cheesecake on center rack until just set around the edges but still wobbly in the center, 60 to 70 minutes. Remove from oven and carefully run a thin paring knife around edge of cheesecake. Let cool completely (about 1 hour), then unmold cheesecake and remove outer ring of pan. Refrigerate until filling is cold, at least 4 hours or up to 24.
  5. Slice and serve dolloped with whipped cream and topped with chocolate shavings, if using.