1/2cupchocolate cookie crumbslike Oreos without the cream filling
Preheat the oven to 325 F. Butter a 9” wide and at least 2 3/4“ high spring form pan. Combine cookie crumbs and melted butter well. Press crumb mix into bottom and 1” up the side of pan. Wrap a large piece of heavy foil (aluminium) around outside of the pan to make it water tight.
Bake for 6 minutes. Set aside to cool.
The cheesecake has to be baked in a water bath. You need a roasting pan big enough to fit the spring form pan in width and height.
While preparing the cheesecake batter, boil a large kettle or pot full of water.
Dissolve mocha powder in 1 tablespoon whipping cream.
In a stand mixer beat cream cheese on low speed until smooth (1 minute). Add sugar and combine (about 2 minutes). Scrape down sides and beater.
Mix in flour. Add eggs 2 at time, mix until batter is smooth and no egg traces can be seen (about 1 minute). Mix in vanilla and combine for about 30 seconds.
Get 2 medium sized bowls. Pour 2 cups of batter into each bowl. Stir dissolved mocha powder into one of the bowls and stir well until batter is even in color. Stir crushed oreos into batter of the other bowl, mix well. Pour plain batter from the first bowl into the crust in prepared pan. This is going to be the New York Cheesecake layer.
Put the spring form with the cheesecake in a large baking pan with at least 2” high sides and place in oven. Pour hot water into large pan to 1” up the sides of spring form pan. Bake 20 minutes.
Carefully open oven and slide out rack several inches. Pour the mocha batter all around the inside edge of pan. Batter will level out to cover the cake. Bake 20 minutes.
Pour oreo batter all around inside edge of pan. Batter will flow evenly to cover top of cake. When evened out, sprinkle remaining oreo crumbs on top. Bake 30-60 minutes. It is done when the top looks firm and doesn't move when you gently shake it. Keep the water level consistent while you wait for the top of the cake to get firm.
Remove everything from the oven (pan with water and spring form). Be careful, as it is heavy and the water is going to be near boiling. Cool cheesecake in water bath for 1 hour on heat proof surface, covered loosely with paper towel.
Carefully remove cheesecake from water bath. Remove paper towel and cool 1 more hour on a wire rack. Cheesecake should feel cool. Run a thin knife around the edge of the cheesecake. Loosen spring form pan and gently remove the ring. Cover cheesecake with plastic wrap and refrigerate at least 6 hours or overnight.
When slicing the cake, be sure to clean the knife after each cut for cleaner looking slices. This Triple Decker Cheesecake keeps for 1 week, if covered and refrigerated.