Oreo Double Chocolate Cheesecake

Ingredients

• 1/4 cup butter
• 25 Oreo Chocolate Sandwich Cookies, crushed
• 16 ounces cream cheese (at room temperature)
• 6 eggs, separated (at room temperature)
• 4 (1 ounce) squares semisweet chocolate, melted
• 2 teaspoons vanilla extract
• 1/2 cup granulated sugar
• 1 (1 ounce) square semisweet chocolate
• Chocolate curls

Instructions

1. In a medium saucepan, over low heat, melt butter. Remove from heat. Stir in Oreo crumbs. Press evenly onto the bottom and side of a 9 inch springform pan; refrigerate while preparing filling.
2. In a large bowl, with electric mixer at medium speed, beat cream cheese until light and fluffy; beat in egg yolks, melted chocolate and vanilla extract until smooth, about 3 minutes; set aside.
3. In another large bowl, with electric mixer at high speed, beat egg whites until soft peaks form.
4. Gradually add sugar, beating until stiff peaks form.
5. Using a rubber spatula, gently fold beaten egg white, one-third at a time, into cream cheese mixture. Pour into crust.
6. Freeze for 4 hours.
7. In a small saucepan, over low heat, melt the 1 (1 ounce) square semisweet chocolate; remove from heat; let cool to room temperature.
8. On an 11 x 8 1/2 inch sheet of white paper, draw 1 (6 inch) circle; on outside of circle, draw 12 (1-inch) circles, spaced evenly around circle. Place on cookie sheet; cover with wax paper, securing wax paper edges under cookie sheet.
9. Use a No. 1 decorating tip, pipe melted chocolate onto wax paper over outline (or drizzle chocolate, a little at a time, from teaspoon); freeze until firm, about 30 minutes.
10. Remove sides of pan; carefully remove wax paper from chocolate loop decoration. Set on frozen cheesecake. Garnish with chocolate curls.