Miss Molly's Chocolate Cheesecake

Miss Molly's Chocolate Cheesecake 
By The Righteous Kitchen

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I met Little Richard, November of 1989. He was on the same airplane flight as me. He was seated in first class, and I was seated in coach, the same as his band. He checked in on his band, but he wanted to let everyone know he was on the plane. The way he flung open the dividing drapes, you knew he was somebody. He was channeling James Brown, and those drapes were his cape. Little Richard knew how to make a grand entrance. Everyone was leaning towards the aisles to get a look, and that's exactly the attention Little Richard craved. People were clamoring. They were whispering. Then, Little Richard announced, when the plane landed, he would sign autographs. What a nice guy. Taking the time to say hello, to a plane full of strangers, then sitting with them for photos and autographs.

In honor of that special moment in time, I created a very special cheesecake, for Little Richard, and named it after one of his popular songs, Good Golly, Miss Molly. If I presented this cheesecake to Little Richard, I would hope he would shout "Good Golly, Miss Molly!" 

Let's look at the components that make this cheesecake special:

Oreo Cookie Crust With Sparkle: the sugar added to the Oreo Cookie Crust, was not to sweeten. It was to sparkle, just like Little Richard. It lets you know, there is nothing ordinary about this cheesecake. It's a showstopper!

The Belgian Chocolate: the Belgian Chocolate is the essence of Little Richard. It's in the cheesecake base, the ganache, and the chocolate covered cherries. The King Of Rock 'N Roll deserves the world's best chocolate.

Chocolate Dipped Long Stem Cherry Crown: befitting of The King Of Rock 'N Roll, who stated that rock 'n roll didn't exist, until he dropped his hit song, Tutti Frutti.

Cookies & Cream Whipped Topping: because it's extra. It's flamboyant, just like Little Richard. Ordinary whipped topping would never do.

MISS MOLLY'S CHOCOLATE CHEESECAKE

OREO GLITTER CRUST:
1 Party Sized Bag (1 pound 8.6 ounces) Oreo Brand Chocolate Sandwich Cookies (50 cookies), filling removed, processed to a fine crumb *
1 Cup butter, melted *
1/4 Cup sugar

BELGIAN CHOCOLATE CHEESECAKE BASE:
1/2 Cup flour
1 1/4 Cups sugar
7 Ounces Trader Joes Pound Plus Dark Chocolate Bar, chopped, melted, cooled
1/2 Cup sour cream, room temperature **
5 (8 ounce) Packages Philadelphia cream cheese, room temperature **
3 Whole eggs + 2 egg yolks, room temperature **
1 Teaspoon vanilla

COOKIES & CREAM WHIPPED TOPPING:
1 Cup heavy whipping cream
1 Tablespoon sugar
3 Oreo Brand Chocolate Sandwich Cookies, filling removed, processed to a medium crumb

BELGIAN CHOCOLATE GANACHE TOPPING:
1/2 Cup heavy cream
1/2 Cup (3 Ounces) Trader Joes Semi Sweet Chocolate Chips

CHOCOLATE BUTTERCREAM FROSTING:
6 Tablespoons butter, softened
6 Tablespoons cocoa powder
2 2/3 Cups powdered sugar
Dash salt
1Teaspoon vanilla
Up to 5 Tablespoons whole milk

CHOCOLATE DIPPED LONG STEMMED CHERRY CROWN:
9 Long stemmed cherries, patted dry
2 Ounces Trader Joes Semi Sweet Chocolate Chips
1 Teaspoon Crisco shortening

* Do not use generic Oreo cookies. Generic cookies have a drier crumb, that breaks loose from the cheesecake. Yes, 1 cup butter, in the crust is correct.

** Before you begin this recipe. Make sure the cream cheese, sour cream, and eggs are at room temperature. This will prevent clumps in the filling.

TO PREPARE OREO GLITTER CRUST: Melt butter, in a medium sized bowl, using the microwave. Dissolve sugar, in butter; set aside. Process Oreo cookies, to a fine crumb, in a food processor. Add butter, to cookie crumbs, mixing thoroughly. Press cookie mixture into the bottom, and 3/4 way, up the sides, of a 9" spring-form pan. Bake at 350 for 7 minutes. Remove from oven. Cool completely. Lower oven temperature to 275.

TO MAKE BELGIAN CHOCOLATE CHEESECAKE BASE: Combine flour and sugar, in a small bowl. Set aside. In a small saucepan, melt chocolate, over the lowest heat setting. Stir until all lumps are smoothed out. Let cool. Stir sour cream into melted chocolate, incorporating well. Set aside. In a large mixer, beat cream cheese, until smooth. Beat in chocolate mixture. Blend in flour and sugar. Stir in eggs and vanilla, until combined. Using a rubber spatula, give a final stir, making sure the mixture, at the bottom of the mixing bowl, has been incorporated, into the batter. Pour mixture into cooled crust. Run a butter knife through batter, to release air bubbles. Use an offset spatula, to smooth out the batter, taking care not to disturb the cookie crust. Place springform pan onto a baking tray, to catch any drips that may leak from the springform pan. Bake at 275, for 2 to 2:10 hours, until cake has completely firmed. Cool cake to room temperature. Transfer to refrigerator. Let cake chill completely. You may freeze, until ready to decorate. You may decorate the entire cheesecake, with whipped cream and chocolate, or put the toppings on, per slice.

TO PREPARE COOKIES & CREAM WHIPPED TOPPING:
Crush cookies, by hand. Work small amounts of crushed cookies, in a mini food processor, to a medium sized crumb; set aside. Beat cream and sugar, in a large mixing bowl, until stiff peaks form. Be careful not to over beat, as the whipped topping will turn dry. Spoon in cookie crumbs, until you've reached the desired consistency. Refrigerate until ready to serve.

TO PREPARE BELGIAN CHOCOLATE GANACHE TOPPING:
Heat heavy cream in a medium size, microwave safe bowl. Cream should be steamy, but not boiling. Add chocolate to cream. Stir until chocolate is completely smooth. As the chocolate cools, it will thicken. When chocolate reaches desired consistency. Spoon over cheesecake.

TO PREPARE CHOCOLATE BUTTERCREAM FROSTING:
Place softened butter in a mixing bowl. Sift cocoa powder, powdered sugar, and salt over mixing bowl. Using the wire whip attachment, mix on low. Add vanilla. If using a KitchenAid mixer, increase the mixing speed to 3. Add milk a tablespoon at a time, until a smooth, spreadable consistency. Don't over mix, as this will cause air bubbles to form, in the frosting.

TO PREPARE CHOCOLATE DIPPED LONG STEMMED CHERRY CROWN:
Place a 12" sheet of parchment paper, on a plate; set aside. Place chocolate chips and Crisco in a small, microwaveable bowl. Heat in 20 second increments, until chocolate begins to melt. Stop heating in the microwave, when chips are half way melted. Stir until smooth. Keep stirring until chocolate has cooled enough to where you don't feel the heat when a dab is placed on the inside of your wrist. Dip cherry in chocolate, then place on parchment paper. Refrigerate, until ready to use.

TO DECORATE:
Have all the toppings ready. Work with the cheesecake sitting inside the tray. Remove springform pan ring from chilled cheesecake. Pipe buttercream frosting, using a large star tip, around perimeter of cheesecake. Generously fill, inside the piped border, with chocolate ganache, that has been cooled slightly. Refrigerate for an hour, to allow ganache to set. Ganache has set up when it is firm, and you can not make an indent with your finger. Spoon cookies and cream whipped topping onto the center of cheesecake, spreading to the border. To finish, place Chocolate Dipped Cherries, to form a circular crown, reserving one cherry, for the center. Makes a 7 pound 7 ounce cheesecake. Serves 16.

One slice of Miss Molly's Chocolate Cheesecake contains approximately 824 calories, 10g protein, 72g carbohydrates, and 55g fat (31g saturated). It also delivers 452mg sodium, 3g fiber, and 57g sugar, providing an exceptionally rich, theatrical, and ultra-indulgent chocolate dessert fit for a rock-and-roll legend.

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