Directions

• Brownie dough:
• Melt the chocolate.
• Beat butter with sugar.
• Add eggs one at a time, beating well after each.
• Add chocolate and beat again.
• Add flour and knead into a smooth smooth dough, set aside.
• Filling:
• Melt the chocolate.
• Carefully mix cream cheese with cream, vanilla essence and sugar until smooth by hand (do not use the mixer!!).
• Add eggs one at a time, mixing well after each.
• Separate a third of the cheese mass and add melted chocolate to it, mix well (the chocolate must be cooled to room temperature).
• Layering:
• Pour the brownie dough into a buttered springform pan.
• Lay a layer of cookies on top.
• Pour in half of the remaining white cheese mass.
• Gently lay the chocolate mass on top.
• Add the crumbled remains of the Oreo cookies to the remaining white cream and mix.
• Lay the final white layer on top of the chocolate layer.
• Put the form in an oven preheated to 160 degrees, put a container with boiling water on the bottom.
• Bake the cheesecake for about 60-90 minutes depending on the oven. If only the center of the cheesecake quivers slightly when tapped on the side of the mold, it is ready.
• Let the cheesecake stand for 30 minutes in a closed oven, then remove and cool to room temperature on the counter.
• Place in the refrigerator overnight or at least for 4 hours.
• Decoration:
• After the cheesecake cooled down, whip the cold cream with powdered sugar into a stable foam.
• Spread 3 tablespoons of the mix to the top of the cheesecake.
• Transfer the rest of the cream to a pastry bag fitted with a nozzle and decorate the cheesecake.