Ingredients:

  • 300g Oreo cookies, whole
  • 85g unsalted butter, melted and cooled
  • 0.25 tsp sea salt
  • 500g full-fat cream cheese, room temperature
  • 200g dark chocolate (60% cocoa), finely chopped
  • 100g powdered sugar, sifted
  • 300ml heavy whipping cream, cold
  • 30g unsweetened Dutch-processed cocoa powder
  • 1 tsp pure vanilla bean paste
  • 400g pitted dark sweet cherries
  • 50g granulated sugar
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 2 tbsp Kirsch
  • 1 tsp lemon juice

Instructions:

  1. Pulse the 300g Oreo cookies in a food processor until they look like fine, dark sand. Pour in the 85g melted butter and 0.25 tsp sea salt, pulsing until the mixture looks like wet soil. Press the mixture firmly into the bottom and 1 inch up the sides of your springform pan. Note: Use the bottom of a flat glass to get an even, compressed surface. Chill the crust in the freezer for 15 minutes until the butter has completely solidified.
  2. Melt the 200g dark chocolate over a bain marie or in the microwave in 20 second bursts, stirring until glossy.
  3. Beat the 500g room temperature cream cheese and 100g powdered sugar until smooth and cloud like.
  4. Sift in the 30g cocoa powder and add the 1 tsp vanilla bean paste, mixing until the color is deep and uniform.
  5. In a separate chilled bowl, whip the 300ml heavy cream until it holds stiff, sharp peaks.
  6. Gently fold one third of the whipped cream into the chocolate base to lighten it, then fold in the rest with a figure eight motion until the mixture is airy and velvety.
  7. Pour the filling over the chilled crust and smooth the top with an offset spatula. Chill in the fridge for at least 6 hours until the center feels firm to a light touch.
  8. Combine 400g cherries, 50g sugar, and 1 tsp lemon juice in a saucepan over medium heat. Stir the 1 tbsp cornstarch into 2 tbsp water and pour it into the bubbling cherries. Simmer for 3 minutes until the sauce is translucent and coats the back of a spoon. Remove from heat, stir in the 2 tbsp Kirsch, and let it cool completely before spooning over the set cheesecake.