Step 1

Line an 8 or 9” bread loaf pan with parchment paper, with enough excess to overhang the edges to form handles to lift out the cheesecake. Give the parchment paper and pan a light spray with cooking spray, too.

Step 2

In a food processor or plastic bag, crush the Oreos (keep the cream filling in the cookies). Dump the 1 cup of crumbs into a bowl, and stir in the melted butter.

Step 3

Pour the crumbs into the loaf pan, and press them into a flat, firm crust.

Step 4

Place the chopped chocolate in a double boiler to melt (or you can use the microwave on 50% setting and 30 second intervals to melt the chocolate until it’s smooth). Have ready, and keep it warm.

Step 5

Next, in a medium bowl with an electric mixer, beat the heavy cream until medium peaks form. Scoop the freshly whipped cream out and reserve it in a separate bowl.

Step 6

To the same bowl, add the cream cheese, powdered sugar, and vanilla. Beat using an electric mixer until creamy and smooth, about 1 minute.

Step 7

Using a spatula, fold the warm melted chocolate into the cream cheese mixture.

Step 8

Finally, fold the whipped cream gently into the cream cheese mixture. Fold by scraping the outsides of the bowl, and then down the middle. Fold gently to incorporate so that the you don’t deflate the air bubbles in the whipped cream.

Step 9

Scrape the mixture into the bread loaf and make it as flat as possible on top.

Step 10

Place the pan in the fridge for at least 4 hours, or overnight.b