Step 1

Preheat a fan-forced oven to 180C / 350F. Line the bottom of a 20cm springform pan with baking paper. Cut excess paper off once clipped tight.

Step 2

Add the Oreos to the bowl of a food processor and pulse until you reach fine crumbs. Alternatively, you can add the cookies to a large zip lock bag and crush using a rolling pin. Pour the butter into the crumbs and pulse or mix until the crumbs are coated and resemble wet soil. When squeezed together in your hand it should come together, kind of like a cookie.

Step 3

Pour 3/4 of the mixture into the lined pan and use the back of a spoon to firmly press into the sides of the pan, all the way up to the top. Pour the remaining cookie mixture into the pan and press firmly into the bottom. Bake for 10 minutes and allow to cool down. Lower the oven temperature to 120C / 250F.

Step 4

To the bowl of a clean food processor bowl, add the softened cream cheese and Greek yogurt. Pulse until smooth, about 1 minute.

Step 5

Scrape down the bowl. Add the eggs and pulse until smooth. Scrape down the bowl again and add the sugar, corn starch and salt. Pulse for another 60 seconds.

Step 6

Add the melted chocolate and pulse until well and evenly combined. Scrape down the bowl and mix for another 60 seconds.

Step 7

Pour the mixture into cooled springform pan and use a spatula to smoothen out the top. Place the springform pan into a slightly larger round cake pan that is at least 2 inches in height. Then place into a large baking dish at least 2 inches in height. Fill the largest baking dish halfway with water. Bake for 50-60 minutes or until the centre of the cheesecake slightly jiggles. Once baked, allow to cool to room temperature, then place in the fridge to chill for at least 2 hours.

Step 8

Once chilled, unclasp the clip on the springform pan and release the cheesecake. Place on a serving plate. Finish by pouring chocolate sauce on top. Use a spatula to spread slightly over the sides. Slice and serve.