2 tablespoons sugar
2 tablespoons butter, melted
(2) 3.3 ounce Dove Milk Chocolate Candy Bars
1/3 cup Heavy Cream
4 tablespoons Sweetened Condensed Milk
3/4 cup sugar
1/4 teaspoon salt
2 tablespoons unsweetened cocoa
(3) 8-ounce packages Cream Cheese, room temperature
4 eggs, room temperature
2 teaspoons Vanilla
Place oven rack in the middle of oven and preheat to 350 degrees.
Spray a 9-inch spring form pan with Baker's Joy and place on a 13 X 9 baking sheet.
Break up oreos into smaller pieces and place in a food processor. Add 2 tablespoons sugar. Process for about 30 seconds. Add butter. Pulse 6 times.
Pour oreo mixture into pan and tamp down with a measuring cup.
Bake in 350 degree oven for 10 minutes.
Take out of oven and off of baking sheet and place on cooling rack until cooled.
Reduce oven to 300 degrees.
Break up the dove chocolate bar into small pieces and place in a medium size, glass, microwave safe bowl. Add the whipping cream and the condensed milk. Place in the microwave at 50 percent power for 60 seconds, stopping to stir every 15 seconds until melted.
Set aside to cool.
In a small bowl, mix the cocoa, 3/4 cup of sugar, and salt
Place the cream cheese in a stand mixer fitted with the paddle attachment.
Add the cocoa mixture and beat on medium speed for 2 minutes, stopping to scrape bowl as needed.
Add the melted chocolate mixture and mix on medium-low until incorporated. Make sure that all of the cream cheese is completely blended with the chocolate mixture.
Add one egg at a time on low until well incorporated. Add the vanilla with the last egg.
Cover the bottom and up the sides with aluminum foil making sure to bring the aluminum foil up around the sides. I used a couple of sheets going opposite directions. The first sheet should be come up on all sides at least 1 inch so that the water will not get into the pan.
Pour cheese mixture on top of the cooled crust...DO NOT SCRAPE SIDES. Any cream cheese bits could cause the cheesecake to split on the top when baking.
Drop the pan lightly on a hard surface a few times to cause the air bubbles to rise to the top and burst.
Place pan in a large baking pan and place in oven.
Pour boiling water into the pan to just about 1/2 inch up the sides.
Bake for 1 hour and 5 minutes rotating once halfway through the baking time.
Turn off oven but do not open the oven door. Leave the cheesecake in the oven for 1 more hour.
Take out of oven, but leave in the spring form pan. I actually opened the oven door and let it stay in there for about 30 more minutes. I don't think you have to do this but after making 2 cheesecakes that split right down the middle at the end of the cooking time, I wasn't taking any chances.
Run a knife around the inside edge to make sure the cheesecake does not stick.
Let cool completely.
Remove the outer pan from the bottom. Slide a spatula under the cake and slide onto a cake plate or stand. Cover with wax paper, then plastic wrap and refrigerate for 8-24 before serving. Drizzle with chocolate and top with chocolate curls and serve with raspberries and fresh whipped cream.