Makes 1 8" x 8" cake

In advance preparation note:: You must prepare the chocolate ganache (see below) 6 to 8 hours prior to creating this recipe, or the night before.

Ganache
4 oz (4 squares) baker's chocolate
1 cup whipped cream

Cheesecake
base
½ box oreo cookie or chocolate cookie crumbs
¼ cup butter, room temperature
1 tsp vanilla extract

filling
1 package of plain gelatin
¼ cup cold water
1 cup warm water
3 squares (3 oz) Baker's chocolate
1 package of 8oz. Cream Cheese
1 cup sugar

Ganache Instructions:

1. On the stovetop, over medium-low heat, melt the baker's chocolate into the whipped cream. Stir until the chocolate is completely dissolved and the liquid turns a nice, rich, brown colour.

2. Remove from heat and let cool. Refridgerate 6 to 8 hours or overnight to let cool completely.

Cheesecake Instructions:

1. Mix butter and vanilla extract; add cookie crumbs, and push into the bottom of round 8x8 cake or pie pan

2. Pour 1/4 cup cold water in a sauce pan and sprinkle package of gelatin on top. Bring to a boil stirring to dissolve gelatin. Add 1 cup water and allow to heat to a near boil. Turn heat down to low-medium and add in squares of chocolate. Stir until completely melted. Let stand to cool. Mixture will thicken as it cools.

3. Beat ¾ portion of the ganache mixture until stiff peaks form

4. In a separate bowl, beat cream cheese and sugar until fluffy

5. Combine whipped ganache with cream cheese mix. Stir in the chocolate-gelatin sauce.

6. Pour over the cookie crumb mix.

7. When cake has firmed slightly (will firm as it cools), top with a thin layer of cookie crumbs.

8. Refridgerate for a minimum of 2 hours or over night.

8. Pour remaining ganache on top of cake in a hash pattern or over individual pieces in a zig-zag.

9. Serve immediately, or refridgerate until ready to serve. Cake should be consumed within 2-3 days.