“Everything is right for the world” chocolate oleo cheesecake

Take out two large bowls and start separating the Oreo cookies from the filling, using one for chocolate cookies and one for cream filling.

Break the cookies with your hands so that they become several pieces.

Heat 1/4 cup of butter in the microwave and pour it into the cookies. Take the fork and start mashing the cookies into even smaller crumbles. (If your food processor or blender has dry/grain adhesion and you want to use it to make the process go faster, it will be May.)

Remove the pie dish and spray it with cooking spray. Transfer the cookies to a plate and spread them evenly.

Preheat the oven to 350 degrees and pre-bake the crust for 5 minutes. Remove from the oven when done.

In a large stand mixer bowl, mix cream cheese, heavy cream, vanilla extract, sweet sugar, cocoa powder and eggs and whip until fully combined.

Cover the filling from the stand mixer into a pie dish with a spoon.

Put out a large plate or pan and it’s enough to put a little water in it, so if you place a pie dish in this large pan, it’s going to be very bottom inch or half an inch underwater. Place the pie plate in a large pot. (This is called a water bath.)

Preheat the oven to 350 degrees and bake the cheesecake in a water bath for about 50 minutes.

Make whipped cream toppings and ganache while waiting for the cheesecake to bake.

If the stand mixer hasn’t been washed away from making stuffing yet, do so. You need to clean it before you start whipped cream.

Add the heavy cream, sweet sugar and oleo cream fillings to the stand mixer and mix for about 6 minutes or until the consistency of the whipped cream is reached. Scrape from the stand mixer bowl into the storage container and place in the fridge while the cheesecake is baking. You can then clean out the stand mixer again. You don’t need it again.

When the cheesecake time is approaching, start making ganache. All you need to do is pour heavy cream in a bowl with dark chocolate chips and a microwave for about 1 minute and whisk with a fork.

Once the cheesecake is complete, remove it from the oven and let it cool at room temperature for about 15 minutes.

Pour the chocolate ganache over the cheesecake. If the oleo remains from the crust, you can also stick them on top of the cheesecake at various intervals. (Ganache adheres to Oreo on the cake.)

Refrigerate the cheesecake for 4-6 hours, then chill and set.

Once the cheesecake is set, you can take out the piping tips and piping bags and pipe the whipped cream to finish off.