7 oz (200g) oreo cookies
Process until crumbs form
4 tbsp (60g) butter, melted
process until evenly moistened
8 inch (20cm) springform pan, greased
Bake at 350F (180C) for 10 minutes
Cool completely
1 pound (500g) cream cheese, room temperature
½ cup (100g) sugar
¼ tsp (1g) salt
1 tbsp (8g) cocoa powder
3 eggs, room temperature, one at a time
½ cup (120g) sour cream, room temperature
4 oz (120g) semisweet chocolate, melted
Mix until well combined
Bake at 300F (150C) for 45 minutes
Turn off the heat
...and leave it another hour in the oven
run a sharp knife around the inside edge of the pan
Cool completely at room temperature
Refrigerate overnight
4 oz (120g) semisweet chocolate
1/3 cup (80g) heavy cream, hot
Set aside 1 minute
Stir until completely melted
½ cup (120g) whipping cream, chilled
Whip until stiff peaks form
Melted chocolate
Mix to combine
Pipe in a spiral, with a 9mm plain tip
Refrigerate for 30 minutes
Chocolate curls