Step 1

Grease bottom but not sides of a 10 inch spring form pan. Line the bottom of the pan with parchment paper instead to more easily release the cheesecake from the pan.

Step 2

Mix together the Oreo Cookie Crumbs, butter and melted butter and press into the prepared pan.

Step 3

Cream together the cream cheese, melted chocolate and sugar.

Step 4

Add the eggs, one at a time, beating well after each addition.

Step 5

Then add the vanilla extract and whipping cream, straight from the carton. (unwhipped)

Step 6

Blend until smooth. Pour into prepared springform pan.

Step 7

Bake in a water bath (bain marie) at 300 degrees F for about an hour and 15 minutes or until the surface of the cake no longer looks glossy. Cool to room temperature before chilling completely in the fridge.

Step 8

There is no crust layer for this part, instead, just line the bottom of a separate 10 inch spring form pan with parchment paper before you click the sides onto the pan.

Step 9

Cream together the cream cheese, and sugar.

Step 10

Add the eggs, one at a time, beating well after each addition.

Step 11

Then add the vanilla extract and whipping cream, straight from the carton. (unwhipped)

Step 12

Blend in the vanilla extract.

Step 13

Pour into the prepared pan and bake in a bain marie at 300 degrees F for 60-70 minutes. The cheesecake does not have to brown at all in order to be fully baked; the surface of the cheesecake should lose any shine when the cake is properly baked. It can still be slightly wobbly just at the centre at this point. Cool to room temperature before chilling completely in the fridge.

Step 14

Both layers should be well chilled before assembling the final cheesecake. Run a sharp knife around the outside edge of each cheesecake to loosen them from the sides.

Step 15

Remove the chocolate bottom of the cheesecake from the pan and transfer it to your serving plate. While still in it's pan carefully invert the vanilla cheesecake onto the top of the chocolate cheesecake.

Step 16

Remove the pan from the second cheesecake and peel off the parchment paper from the bottom of the vanilla cheesecake which is now the top of the dessert.

Step 17

Cover the top of the cheesecake with fresh ripe strawberries drizzle with ganache glaze.

Step 18

In a heavy bottomed pot, scald but do not boil the whipping cream.

Step 19

Then melt in the chocolate chips on low heat, just until melted. Do not overheat the chocolate.

Step 20

Drizzle over the strawberries or to create ganache lace, cool slightly and spoon into piping bag fitted with a number 3 tip. Pipe over the entire cake in a circular swirling pattern, repeating coverage all over the cake until all ganache glaze is used.