Instructions

• Preheat oven to 350°F. Lightly spray the bottom and sides of a 9-inch springform pan with nonstick baking spray. Wrap the outside of the pan completely in layers of extra-wide heavy‑duty aluminum foil (seal seams so no water can enter). Set pan aside.
• Place 36 regular Oreo cookies in a food processor and pulse to fine crumbs (or place in a sealed bag and crush with a rolling pin). Transfer crumbs to a bowl and stir in 6 Tablespoons (85 g) melted unsalted butter until evenly combined.
• Press the cookie mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Bake the crust at 350°F for 10 minutes. Remove from oven and set on a cooling rack. Reduce oven temperature to 325°F.
• While the crust cools, make the filling. Ensure the 4 blocks (32 oz) cream cheese, 1 cup (227 g) sour cream, 4 large egg yolks, 3 large eggs, and 1/2 cup (57 ml) heavy cream are at room temperature. In a large bowl, beat the cream cheese and sour cream together until completely smooth, scraping the bowl as needed.
• Add 1 and 1/2 cups (300 g) granulated sugar and 2 teaspoons pure vanilla extract to the cream cheese mixture and beat until smooth, scraping the bowl as needed.
• Add the 4 large egg yolks and 3 large whole eggs one at a time, beating well after each addition until incorporated.
• Add 1/2 cup (57 ml) heavy cream and mix on low speed just until combined. Using a rubber spatula, fold in 1 cup of the 1 and 1/2 cups mini semi‑sweet chocolate chips and 1 and 1/2 Tablespoons (21 g) all‑purpose flour, mixing only until just combined.
• Pour the filling into the prepared crust and smooth the top with a spatula. Sprinkle the remaining 1/2 cup mini chocolate chips evenly over the top.
• Place the wrapped springform pan into a large, deep roasting pan. Carefully pour hot water into the roasting pan until it reaches about 2 and 1/2 inches up the sides of the springform (this is the water bath). Transfer the roasting pan to the oven.
• Bake at 325°F for 1 hour and 20 minutes. Turn the oven off and leave the cheesecake inside with the oven door closed for 30 minutes. The edges should be set and the center slightly wiggly.
• Remove the roasting pan from the oven, then remove the springform from the water bath. Gently run a knife around the edge of the cheesecake to loosen it. Place the cheesecake (still in the pan) on a cooling rack and cool completely at room temperature.
• Once fully cooled, loosely cover the pan with plastic wrap and refrigerate for at least 6 hours (do not remove the cheesecake from the pan until it has fully chilled).
• Make the chocolate glaze: place 4 ounces chopped semi‑sweet chocolate in a medium heat‑safe bowl. In a small saucepan, heat 1/3 cup (76 ml) heavy cream and, if using, 2 teaspoons light corn syrup over medium heat just until it begins to simmer; remove immediately (do not let it boil).
• Pour the hot cream mixture over the chopped chocolate and let sit for 1 minute. Stir until the chocolate is completely smooth. Let the glaze cool for 5 minutes.
• Pour the cooled glaze over the chilled cheesecake, spreading to coat the top and allowing any excess to drip down the sides. Top with chocolate curls if desired.
• Refrigerate briefly if needed to set the glaze, then slice and serve.