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Press onto the bottom and 1 1/2 in. up the sides of a greased 9 inch springform pan. Bake at 350 for 10 minutes. Cool on a wire rack. Reduce heat to 325. In a saucepan over low heat, melt chocolate chips; stir until smooth. Remove from the heat; add cream and mix well; set aside.

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Press your cookie crumb crust into the pan packing it down and bake for 5 minutes. Then let it cool on a cooling rack. Start by adding your softed cream cheese and light brown sugar and granulated sugar into a stand mixer. Begin to mix until creamy. Add in your cocoa powder, and salt and mix until incorporated.

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Melt the 10 ounces of chocolate in the microwave or in a double boiler until smooth. Cool slightly. In a large bowl or the bowl of a stand mixer, mix together cream cheese, sugar, and cocoa powder until smooth. Mix in the eggs one at a time, blending until smooth. Fold in melted chocolate and mix until blended.

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Press down firmly with the back of a glass or spoon. Bake the base in the preheated oven for 5-7 minutes. For Cheesecake Filling. Place the sugar, cream cheese, heavy cream, lemon zest in a large bowl. Beat well with an electric or hand whisk until smooth. Add in the eggs one by one, mixing well after each addition.

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Bake for 1 hour or until the center is set. Let cool to room temperature. Release the spring form pan and cover with plastic wrap and refrigerate overnight. Melt the chocolate, whipping cream and sugar in a small bowl in the microwave or in a small saucepan until smooth. Spread on the top of the cheesecake and chill until set.

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Mix well. In a separate bowl, combine the cream cheese, erythritol, heavy cream and vanilla. Add in the sour cream and chocolate mixture. Whip with an electric mixer until the ingredients are completely combined. Spoon the mixture into the cooled crust. Grate the last square of Lindt over the cheesecake. Let the cheesecake set in the fridge for.

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In a food processor, blend together Oreo cookies, melted butter, and melted chocolate for the crust. Top the crust with a mixture of melted chocolate, heavy cream, cream cheese, and an optional tablespoon of Baileys Irish Cream or Kahlua. Finally, sprinkle the surface with mini chocolate chips and allow your chocolate cheesecake bars to set up.

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Make the filling: Place 1 cup of the semi-sweet chocolate chips in a small microwave-safe bowl. Microwave on high in 30-second bursts, stirring after each burst, until melted. Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.)

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Instructions. Preheat the oven to 350F. Pulse the oreos and butter in a food processor or crush the cookies in a plastic bag and then mix in the melted butter. Add a parchment circle or spray sides with a non stick spray. Press into the bottom of a springform pan and bake for 5 mins.

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Heat chocolate in the microwave for one minute, stir and continue to heat in 30-second increments until melted and smooth. Set aside until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in a food processor or stand mixer until smooth. Blend in eggs 1 at a time, barely mixing after each.

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Beat in the eggs, one at a time until combined. Remove crust from freezer and pour the cheesecake batter into the crust. Cover the cheesecake with foil. Place 1 cup of water into the pot of the instant pot. Place cheesecake onto triviet and into the pot. Cover the pot with the lid and turn the knob to sealing. Set to high pressure for 35 minutes.

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Refrigerate for at least 6 hours - preferably overnight. Microwave the chocolate chips in 20 second intervals, stirring after each one, until melted. Add heavy cream to melted chocolate and mix together well until smooth and creamy. Grate chocolate and sprinkle on edge of cheesecake. Spread over the cheesecake.

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Filling. Lower oven to 300. Beat cream cheese, sugar and cocoa on low. Add sour cream and vanilla. Add eggs one at a time. Add the melted chocolate.Bake 15 mins then shut oven heat off and leave them in the oven for 10 mins. Then, Crack the door open and leave them in for an additional 20 mins. Chill in fridge.

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To make the cheesecake batter: Preheat the oven to 325 degrees. Add the cream cheese and sweetener to a mixing bowl and beat on medium speed with an electric mixer until smooth and creamy. Beat in the sour cream and vanilla. Add the eggs one at a time, mixing until each one is just incorporated.

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In a microwave-safe bowl, microwave the chopped chocolate in 30-second bursts, stirring between bursts, until melted and smooth. Let cool. In the bowl of an electric mixer, beat the cream cheese until smooth, about 1 minute. Add the sugar, cream, and cocoa powder and beat until well combined.

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To make the cheesecake filling: Melt the 10 ounces of chocolate in the microwave or use a double broiler until smooth. Set aside. In a stand mixer or using a hand mixer, beat the cream cheese, sugar, and cocoa powder until smooth. Add in the melted chocolate and eggs and fold in until incorporated.