Cheesecake Queen's Death by Chocolate Cheesecake
1-1/4 cups crushed Oreo cookies, filling removed (see note)
1/2 cup sugar
6 tablespoons butter
1/2 cup COLD hot fudge sauce
3 pkgs. (8 oz. ea.) cream cheese, softened
3/4 cup sugar
1 cup melted chocolate chips
1 teaspoon almond extract
1 cup semisweet chocolate chips
1/4 cup butter
1/3 cup evaporated milk
1 teaspoon vanilla
1-1/2 cups confectioners' sugar
1/4 cup chocolate chips
Preheat oven to 350ºF.
Combine crust ingredients, mixing well and press on bottom and 1/2 way up sides of a 9-in. springform pan. Bake 10 minutes and let cool completely. Spread hot fudge sauce on bottom of crust. Refrigerate until ready to assemble.
Combine cream cheese and sugar until smooth. Add eggs, one at a time, until just combined (do not overmix as it can cause cheesecake to crack while cooling). Stir in melted chocolate and extracts. Pour over fudge layer. Bake at 350ºF for 45-56 min or until center is almost set. Remove from oven and cool on wire rack for 10 min. Run a sharp knife around edges and cool for an additional hour. Refrigerate until completely cool or overnight.
The next day, melt chips and butter in saucepan over medium-low heat. Cool slightly. Beat in evaporated milk and vanilla. Gradually beat in confectioners' sugar. Remove spring and place cheesecake on serving
platter. With pastry bag fitted with a star tip, pipe chocolate around top and bottom of cheesecake.
Melt 1/4 cup chocolate chips in saucepan on low heat gradually add some heavy cream to make a "Sundae consistency syrup"(not too thick but not too thin) add 1 tablespoon honey and stir until smooth. Cool 5 minutes, then spoon onto middle of cheesecake allowing it to drip down sides.
Note: reserve cookie filling for another use