– ¼ cup unsweetened cocoa powder (22 grams)– 1 cup full-fat sour cream at room temperature (240 grams)– ¼ cup heavy cream at room temperature (60 ml)– 1 teaspoon pure vanilla extract– ¼ teaspoon salt– 4 large eggs at room temperature and lightly beaten
Food processor Oreos into fine crumbs. Bowl of melted butter and crumbs. Evenly cover a 9-inch springform pan with mixture. Bake 8–10 minutes, cool.
Boil a large pot of water before filling. A water bath follows. Stir espresso powder into chopped semisweet chocolate in a microwave-safe bowl and cool.
Mix cream cheese, sugar, and cocoa powder in a stand mixer with the paddle attachment on medium speed until smooth. Fully mix sour cream, heavy cream, salt, and vanilla.
Melt chocolate and stir until smooth. Mix four lightly beaten eggs slowly. Egg overmixing adds air, making cheesecake fall or crack.
Wrap the cooled Oreo-crust springform pan in two layers of aluminium foil and place in a large oven bag. Oven bag down springform pan sides. This keeps water out of your pan while baking.
Put cheesecake in springform pan. After tapping the pan twice on the counter, I remove air bubbles with a toothpick. Transfer the wrapped springform pan to a large roasting pan carefully.
Middle-stacked pan.Pour 1" boiling water without rack slowly.Baking crisps edges and jiggles centre. 65-minute baking. Let the cheesecake cool for an hour after turning off the oven.
This slows cheesecake cooling and prevents cracks.Allow the cheesecake to cool to room temperature after 1 hour.Wrap in plastic and refrigerate overnight or several hours after cooling.