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Beat the Cream Cheese: In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.
Add Sugar Mixture: Gradually add the sugar mixture, beating until fully incorporated.
Add Remaining Ingredients: Add the melted baking chocolate, eggs (one at a time), sour cream, vanilla extract, and salt, mixing until smooth. Be careful not to overmix to avoid cracking.
Step 3: Bake the Cheesecake
Pour into Pan: Pour the cheesecake batter over the prepared Oreo crust in the springform pan.
Bake: Bake in the preheated oven for 60-70 minutes, or until the center is almost set but still slightly jiggly.
Cool and Chill: Turn off the oven and let the cheesecake cool inside for about an hour. Then, refrigerate for at least 4 hours or overnight to set completely.
Step 4: Serve
Garnish: If desired, top with chocolate shavings, whipped cream, or extra crushed Oreos for added flair.
Slice and Enjoy: Carefully run a knife along the edge of the pan to release the cheesecake, then slice and serve chilled.
Tips:
Room Temperature Ingredients: For the creamiest texture, make sure your cream cheese and eggs are at room temperature.
Prevent Cracks: To avoid cracking, don’t overbeat the batter and allow the cheesecake to cool gradually.
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