Chocolate pudding:

1. Add all ingredients to a large nonstick saucepan. Place on the stove on low heat, and use a whisk to gently stir and cook the pudding until the butter and chocolate melt and all ingredients combine. It will look strange and lumpy in the beginning but will come together.
2. Keep cooking and stirring on low heat until the pudding comes to a boil. After this point, it will start to thicken up quickly. Cook until the pudding reaches a custard like consistency (thick but still pourable) – about 8-10 minutes. Remove from the heat.
3. Strain the pudding into a wide bowl, cover with cling wrap such that it is touching the surface, and transfer to the freezer to chill.

Chocolate crust:

1. Prepare a 9″x3″ round springform pan by lightly brushing butter or oil on the bottom and edges, and stick on parchment paper. Place a round sheet on the bottom, and rectangular strip on the sides, both cut neatly to size.
2. Grind the chocolate cookies (Oreos) in a food processor until they form a fine crumb. Add melted butter and pulse to combine.
3. Transfer to the pan and press down tightly using the back of a spoon or measuring cup to form the crust on the bottom and all the way up the sides. Take your time doing this, packing the crust firmly and keeping it even thickness all over.
4. Place in the fridge while you work on the cheesecake filling.

Chocolate cheesecake:

1. For the filling, add the 250g semi-sweet chocolate and 3/4 cup heavy cream in a heat safe glass bowl. Microwave in 20 second increments, stirring in between, until a smooth shiny ganache forms. Set it aside to cool down for 5 minutes.
2. In a separate bowl, whisk the room temperature cream cheese, sugar and salt for 2-3 minutes on medium speed until creamy. Scrape the bowl once in the middle to ensure everything is well combined.
3. Pour the ganache into the cream cheese mixture and whisk again on medium low speed until just combined (~1 minute). Scrape the bowl again.
4. In a separate bowl, whisk the remaining 3/4 cup heavy cream (chilled) until it forms medium peaks (starts to hold shape). Do not over-mix.
5. Add the whipped cream to the cheesecake filling and use a rubber spatula to gently fold it until combined. You should have a smooth and fluffy cheesecake filling.

Assembly and serving:

1. Add half of the cheesecake filling inside the chilled crust and use a spatula to spread it out evenly. I recommend pressing down gently as you do this to avoid air pockets. Then use a rubber spatula to create a 1/2″ well in the center of the filling (kind of like a pocket to hold the pudding).
2. Add the chilled pudding carefully to the well and spread it out evenly. Transfer to the freezer for 15-30 minutes so the pudding becomes semi-set again.
3. Now carefully scoop on the remaining chocolate cheesecake filling, and carefully spread it on top, trying your best not to let it mix in with the pudding. Scrape the top to make it even – you should have the perfect amount of filling to perfectly fill the crust in the pan!
4. Refrigerate 6+ hours, or overnight, until the cheesecake feels set.
5. To serve, place your serving plate upside down on top of the cheesecake. Then, holding the two together, flip them upside down so the cheesecake is now upside down on the serving plate. Carefully release the sides of the springform pan, then lift off the round base (you can use a knife/spatula to separate the pan from the crust if anything is stuck, but the parchment should prevent this from happening). After removing the base, you can remove the side rim, and peel off the parchment paper.
6. Serve the cheesecake with a spoon (highly recommend scooping straight from the middle) or slice it up. Enjoy!