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Chocolate Cheesecake


Ingredients:

Crust:
24 Oreo cookies
6 tablespoons butter, melted

Filling:
4 (8 oz.) packages cream cheese, room temperature
1 1/4 cups sugar
4 eggs, room temperature
2 teaspoons vanilla
1/2 cup mini chocolate chips

Icing:
3 tablespoons butter, room temperature
1/3 cup unsweetened cocoa powder
1/2 teaspoon vanilla
1 1/4 cups powdered sugar
2-4 tablespoons milk

Directions:
Wrap the outside bottom of a 9" springform pan with foil (to prevent melted butter from seeping out while cooking). Lightly spray the inside of the pan with cooking spray.

To make the crust, pulse the Oreo cookies in a food processor until crumbly. Add the melted butter and pulse until combined. Spread the crust in the bottom of the pan. Use the bottom of a glass to press the crust down evenly around the pan.

To make the filling, in the bowl of a stand mixer, cream together the cream cheese and sugar. Add the eggs and vanilla and mix until combined. Add the chocolate chips and mix until combined. Pour the filling over the crust. Bake the cake at 350 for 60 minutes. Once removed from the oven, cool the cake on a counter for 20-30 minutes. Cover in plastic wrap and refrigerate for at least 4 hours.

To make the icing, cream together the butter and cocoa powder. Add the vanilla and mix until combined. Slowly add the powdered sugar a little at a time. The mixture will be clumpy and powdery. Add milk 1 tablespoon at a time until the desired consistency is reached.

Remove the sides of the springform pan. Ice the top of the cake. Serve immediately or return to the refrigerator until ready to serve.
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