●Step 3: Melt butter and chocolate over medium simmering water using a double boiler.
●Step 4: Stir in sugar, eggs, vanilla, and cocoa powder in a separate pan, then transfer to the set pan.
●Step 5:Bake for about 30 minutes. The thickness of the crust depends on your preference. You can crash it with a fork or spoon to get a thinner crust.
●Step 1: Grind the Oreo cooking to fine crumbs using a food processor.
●Step 2: Grease and line the springform pan with parchment paper and coat the sides.
●Step 3: Press the Oreo crumbs in the pan to form crusts.
●Step 4: Set aside the crust in a freezer as you make the cheesecake.
Making the cheesecake:
●Step 1: Preheat the oven to 340F.
●Step 2: Mix cream cheese, sugar, and cocoa powder in a large bowl and whisk until smooth and fluffy.
●Step 3: Pour in the sour cream, vanilla extract, Bailey’s Irish cream and mix until well combined. Then beat the eggs into the mix one at a time and keep stirring.
●Step 4: Spread the cheesecake mixture over the crust and smoothen the top.
●Step 5: Cover the top side of the springform pan with aluminum foil.
●Step 6: Bake for approximately 1 hour 30 minutes until the middle part is puffy and set. Alternatively, add water to the pot and place the springform pan in using an instant pot. Cover and set for 40 minutes to high pressure. Naturally, release the knob when the timer goes off.
●Step 7: After cooling completely at room temperature, refrigerate overnight.
Making the dark mousse.
●Step 1: Melt the chocolate over a pan of lightly simmering water. Cool it at room temperature.
●Step 2: Whip the heavy cream using a mixer until soft peaks form. Using a mixer, whisk the eggs whites to form stiff perks after gradually adding the sugar.
●Step 3: Add the egg whites and chocolate to a large bowl and mix well with a spatula. Fold in the egg whites with the chocolate until perfectly combined.
●Step 4: Spread the mousse over the cooled cheesecake and level the top. Place back in the refrigerator.