Ingredients
Crust
- 24 Oreos (or other chocolate sandwich cookie), crushed
- 5 tablespoons butter, melted (if unsalted, add a pinch of salt too)
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla
- 1 cup sour cream
Mousse Layer
- 1 cup heavy cream, divided
- 2 egg yolks
- 1/2 cup semisweet chocolate chips
- 1/4 cup powdered sugar (optional)
Ganache
- 1/2 cup semisweet chocolate chips
- 4 tablespoons butter
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla
- 1 tablespoon powdered sugar
Instructions
- Preheat the oven to 325 degrees F.
- For the crust, combine the Oreo cookie crumbs and the melted butter.
- Press the mixture into the bottom and up the sides of a deep dish 9-inch pie plate.
- Refrigerate while you make the cheesecake filling.
- For the filling, with an electric mixer, blend together the softened cream cheese and granulated sugar until smooth.
- Add the egg, egg yolk, and vanilla and mix until combined.
- Blend in the sour cream.
- Spread the filling over the cookie crust and bake for 40-45 minutes, until the edges are set and the center is slightly firm (you don't want it to be really jiggly).
- Remove from the oven and let it cool completely on a wire rack.
- For the mousse, heat 1/2 cup cream in a small saucepan until just simmering.
- Place the egg yolks in a small bowl.
- Whisking vigorously, pour a couple tablespoons of the hot cream into the egg yolks and continue whisking until completely combined.
- Pour the tempered egg yolks into the saucepan with the remaining hot cream, whisking quickly the whole time, and return the saucepan to medium-low heat, cooking while stirring constantly, until the cream/egg mixture bubbles and thickens, 1-2 minutes.
- Remove from the heat and stir in the chocolate chips, whisking until the mixture is smooth and the chocolate is completely melted.
- For additional sweetness, whisk in up to 1/4 cup powdered sugar.
- Let the mixture cool to room temperature, whisking occasionally to avoid a skin forming across the top.
- When completely cool, beat the remaining 1/2 cup cream to stiff peaks and gently fold into the completely cooled chocolate mixture.
- Spread the mousse over the top of the cooled cheesecake pie and refrigerate.
- While the pie chills, make the ganache by combining the butter and heavy cream in a saucepan over medium heat until the butter is melted and the mixture is simmering.
- Place the chocolate in a small bowl.
- Pour the hot cream mixture over the chocolate and stir until glossy and smooth.
- Stir in the vanilla and powdered sugar.
- Spread the ganache over the mousse and refrigerate the pie for at least an hour and up to a day.