Triple Chocolate Cheesecake

• 1 package (9 ounces) chocolate wafer cookies (or 1/2 pkg family size oreos or 2/3 pkg regular size oreos)
• 6 tablespoons unsalted butter, melted
• 3 bars (8 ounces each) cream cheese, room temperature
• 1 cup + 2 TBSP sugar
• 1/2 teaspoon salt
• 3 large eggs
• 3/4 cup sour cream
• 6 ounces semisweet chocolate, melted
• Rich Chocolate Ganache, for topping
• 1/2 C heavy ceam
• 4 oz semisweet chocolate
• 1. Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.
• 2. In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
• 3. Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
• 4. Wrap bottom half of springform pan in foil, using one long piece, the length of the circumference of the pan. Pour in filling; place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan. Bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
• 5. Remove foil. Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. (After 1 hour of cooling, gently loosen pan edges to release any trapped water. Cover loosely and refrigerate, at least 6 hours or up to overnight.
• 6. Prepare Chocolate Ganache: Mix cream and chocolate in glass measuring cup. Heat in microwave at 10 second intervals stirring after each heating, until smooth and melted, about 1-2 min.
• 7.Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.