Preheat your oven to 350°F. This temperature is crucial for baking the cheesecake evenly. As the oven warms up, take your 9-inch springform pan and tightly wrap it in heavy-duty foil. This is an important step that prevents leaks during the water bath process. For an extra precaution, you can place the foil-wrapped pan inside an oven bag.
Next, lightly spray the springform pan with nonstick cooking spray. I recommend doing this to ensure that your cheesecake releases easily later. In a separate bowl, mix the crushed Oreo cookies with the melted butter until well combined. Press this mixture firmly into the bottom of your prepared pan, creating an even crust. Bake the crust in your preheated oven for about 8 minutes, then let it cool on a wire rack.
While the crust cools, start boiling a pot or kettle of water for the water bath. This method is essential for achieving a creamy texture without cracks on the cheesecake.
In a small saucepan over medium heat, warm the heavy cream until it’s very hot but not boiling. Remove it from the heat and pour it over the semisweet chocolate chips in a heat-safe bowl. Allow the chocolate to sit for about 3 to 4 minutes so it can melt. Then, whisk the cream and chocolate together until smooth. Set this mixture aside to cool.
Now, in the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese until it’s silky smooth. Gradually add the granulated sugar and mix until well combined. It’s important to scrape down the bowl frequently to ensure everything is mixed evenly.
Next, add the eggs one at a time, fully incorporating each before adding the next. This helps create a light and fluffy filling. Don’t forget to add the vanilla extract at this stage and mix until combined.
Slowly incorporate the cooled chocolate mixture into the cream cheese filling, mixing until everything is fully combined. Then add the all-purpose flour and mix until just combined. You want to be careful not to overmix here; a smooth batter is key.
Pour the luscious batter onto the cooled crust in the springform pan. Place this pan inside a larger roasting pan and carefully pour the boiling water into the larger pan until it reaches halfway up the sides of the cheesecake pan. This water bath will help the cheesecake bake evenly and prevent cracking.
Bake the cheesecake for 60 to 70 minutes. You’ll know it’s ready when the edges look set, but the center should still have a slight jiggle. Once it’s done, turn off the oven and crack the door open. Let the cheesecake rest in the cooling oven for an hour. This step is crucial for achieving the best texture.
After an hour, carefully remove the cheesecake from the water bath and place it on a cooling rack. Allow it to cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 8 hours, or preferably overnight, to let the flavors meld.
Before serving, top the cheesecake with homemade cherry pie filling, whipped cream, and sprinkle some chocolate shavings on top for a beautiful presentation. Enjoy your delicious creation!
