CHOCO-MOO CHEESECAKE (9" SPRINGFORM PAN, OVEN)

Steps:

• 1. NIGHT BEFORE: PREP CACAO CRUST: 1. Remove cream(s) from oreo biscuit(s). Crush oreo biscuit(s) until it becomes a fine cacao crumb. Store cacao crumbs in container. PREP SWEET CREAM: 2. Mix (35% Whipped Cream + Condensed Milk). Store mixture in container.
• 2. NIGHT BEFORE: PREP 7 GANACHE BALLS (OPTIONAL): I. Place the double-boiler on the stovetop, (Heat up 35% Whipping Cream. Mix in Dark Chocolate. Take off the stove. Cool Ganache in the freezer for 45 minutes or until firm) II. Remove ganache from freezer, evenly divide & roll the ganache into 7 balls. Individually wrap each ball in parchment paper. Store balls in a Ziploc bag & keep chill in the freezer until ready.
• 3. Note: Please keep these ingredients at room temperature (3 Hrs): Cream Cheese, Sour Cream, Eggs, Sweet Cream (35% Whipped Cream + Sweetened Condensed Milk), MAKING THE CHEESECAKE BATTER 3. Knead cream cheese with whisk until silky (smooth without lumps). 4. Switching over to a whiskette. Whisk in white sugar in small portions until silky. 5. Whisk in sour cream until silky. 6. Add in 1 egg at a time until silky. Mix each egg in completely before adding another egg.
• 4. MAKING THE CHEESECAKE BATTER 7. Whisk in flour until combined. 8. Whisk in vanilla until combined. 9. Whisk in sweet cream (35% Whipped Cream + Sweetened Condensed Milk) until combined & silky. 10. Strain cheesecake mixture through a sieve into a large bowl. Don't force push any leftover grains through the sieve.
• 5. COW PATTERN (OPTIONAL): III. Measure & set aside 1/4 CUP of the strained cheesecake batter. IV. Warm-up dark chocolate bar (10 grams) in microwave (30-sec or until the chocolate is liquified but not scalding). Remove chocolate from heat. V. Mix together melted Chocolate + 1/4 CUP Cheesecake batter (measured in Step III) until combined. Set aside until Step 8, VII.
• 6. PREHEAT OVEN AT 350'F FOR 25 MINUTES PREPARING THE PAN: i. Line the inside of the 9" springform pan with parchment paper. ii. Wrap the outside of the 9" springform pan with a single sheet of aluminum foil until it entirely covers the outside of the pan. Crinkle at the top. (Use two sheets of aluminum foil if you'd like)
• 7. CACAO CRUST (THIN-CRUST) 12. Melt butter in microwave. Mix butter + crushed oreo crumbs together. 13. Pour oreo crumb mixture into the parchment-lined 9" springform pan. Press firmly into the base using clean fingers to make an even & compact crust. Don't forget to block the seal of the pan with the oreo-crumb mixture (this keeps it leak-free). Optional: Bake the crust for 10 minutes (350'F). Then take it out and cool. Optional: Prefer a thicker crust? Double the "Cacao Crust" ingredients.
• 8. POURING 14. Pour cheesecake batter over the cacao crust, inside the 9" springform cake pan. GANACHE BALLS & COW PATTERN (OPTIONAL): VI. Remove the remaining (7) Ganache Balls from freezer and unwrap each ganache ball. Place 1 ganache ball in the center of the cheesecake. Circle 6 ganache balls around the center. VII. Take the "Cow Pattern Mixture" (Ganache + Cheesecake Batter) that you made earlier (Step 5). Using a piping bag or spoon, create "cow patterns" on the surface of the cheesecake with the "cow pattern mixture".
• 9. PREPARE THE WATER-BATH: 15. Place the 9" springform cheesecake pan in a baking tray & fill with water (until water reaches the mid-section of the springform pan). Note: Please bake using a water-bath (baking tray + water). This ensures it cooks evenly throughout without overbaking. It also ensures it won't crack at the top.
• 10. BAKING: 16. Carefully carry the water-bath & cheesecake to the oven and place both on the middle rack. Bake cheesecake for 30 minutes on 350'F. Turn the heat down to 275'F & bake for a remaining 35 minutes. 17. Leave cheesecake in the oven to slow-cool overnight (or 7-9 hours). Place in refrigerator for at least 3 hours before serving. NOTE: After turning off the heat, leave cheesecake overnight in the oven to slow-cool. This step completes the cooking time & ensures it won't crack at the top. Don't open the oven after turning off the heat.