This is my new favorite cheesecake. Ellie makes it so superbly, I have to say mine didn't turn out anything as good as hers, so I guess it just takes practice. It's sort of a creamy orange cheesecake with an oreo base and ganache topping. Divine!
1 TBSP softened butter
3 TBSP chocolate wafer cookie crumbs
3 8-oz pkgs. cream cheese, room temperature
1 c. sugar
3 large eggs, room temperature
2 tsp. vanilla
1/4 c. heavy cream
1/4 c. sour cream
4 tsp. finely grated orange zest
1/2 c. orange marmalade
4 oz. semisweet chocolate
heavy-duty foil for pan
Adjust oven rack to middle position, and heat oven to 325. Brush interior of a 9-inch springform pan with butter. Add cookie crumbs and tilt pan in all directions to evenly coat. Tear off two long strips of foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.
Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. Stir in orange zest and marmalade. (Meanwhile, bring a medium-sized pot of water to boil, then turn off heat.)
Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes. Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 min.
Remove pan from water; set on a wire rack. Let cool to room temperature. While cheesecake is cooling, slip a piece of wax paper or foil under the rack to catch drips. Microwave 1/2 c. heavy cream and 4 oz. chocolate in a microwave safe bowl until cream is hot enough to melt chocolate, about 1 min. Whisk to make a smooth glaze. Pour over warm cheesecake, continue to cool cake, then refrigerate until well chilled, about 3 hours (can be up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding, and serve.