Miso Chocolate Cheesecake

Directions

 

Orea Crust:

1. Butter and line a 10-inch springform pan with parchment paper.
   
2. Preheat oven to 325 degrees.
   
3. Set aside 5 cookies for later. Crush all of the remaining cookies into a fine consistency (food processor is recommended).
   
4. Add 1/4 c. of sugar to cookie crumbs and mix.
   
5. Melt the stick of butter and then gradually add to cookie mixture, constantly stirring.
   
6. Add the cookie mixture to the pan and pack it down firmly to create a crust.
   
7. Bake for 8 to 10 minutes.
   
8. Remove from the oven and carefully pack the crust down again, then let cool.
   
9. Cover base of spring form pan well with aluminum foil to avoid water getting in during the baking process.

Miso Chocolate Cheesecake Filling: 

1. Boil a pot of water while preparing filling.
2. Preheat oven to 325 degrees.
3. In a large bowl, mix cream cheese, vanilla, and sugar until well incorporated.
4. While mixing add eggs (one at a time).
5. In a microwave-safe bowl, melt chocolate chips in 30-second increments until melted.
6. While mixing add melted chocolate to cream cheese mixture.
7. Mix in Bachan’s until everything is well incorporated. 
8. Add filling to crust pan.
9. Place cheesecake (bottom covered with aluminum foil) inside a large dish (for example a turkey roasting pan or lasagna dish) and put on oven shelf.
10. Slowly pour in hot water to exterior dish until it reaching half way up the side of the pan.
11. Bake for 1 1/2 hours, then turn off the oven and let sit for another 1 1/2.
12. Remove the cheesecake from the oven and place on the countertop until room temperature.
13. Once cooled, place in the fridge overnight.
14. For a quick Miso Caramel Sauce, use a store-bought caramel sauce (not syrup). Mix 1/4 of the jar with Bachan’s Miso Japanese Barbecue Sauce to taste, then drizzle over the top of the cheesecake, use left over cookies to decorate to your liking.