600 g cream cheese
1 can sweetened condensed milk (397 g)
1/2 dl sugar
4-5 tbsp lemon juice
2 tsp vanilla extract
3 large eggs
100 g dark chocolate (70%)
Grease a 18-24 cm springform. Combine oreo crumbs and melted butter in a bowl. Press mixture onto the bottom and up the sides of the pan. Cover the bottom and halfway up the sides of the spring-form with aluminum foil. Pur in the fridge while you prepare the cheesecake.
Preheat oven to 160 C. Prepare a water bath by boiling water in a saucepan. In a bowl, beat cream cheese and sweetened condensed milk until smooth.
Add sugar, lemon juice, eggs, vanilla extract. Beat together untill fully mixed. Melt the chocolate and let cool. Mix chocolate with about 1/3 of the cheesecake batter. First spoon the chocolate batter into the prepared pan, then add the rest of the batter. Put the springform in a larger pan which you put in the oven. Then pour hot water around the cheesecake, tha water should reach halfway up the sides. Bake for about 1 hour and 15 minutes, or until the cheesecake is set (it should move just slightly). Let cool completely, then put the whole springform, covered, in the fridge overnight or about 6-8 hours.
Meanwhile, prepare the caramel
Heat oven to 175 C. Spread the pecans on a baking sheet and roast for about 10-15 minutes or until golden brown and fragrant. Let cool.
Remove cheesecake from fridge. Place it on a plate or a cake stand. Remove the sides of the spring form. Pour caramel on top of the cake (as much as you like). Put back in the fridge. Meanwhile, prepare the ganache. Once the ganache has cooled, remove the cake from the fridge and pour ganache on top of the caramel layer. Garnish with roasted pecans.
Dark chocolate ganache
100 d dark chocolate, chopped 1 dl heavy cream
Finelly chop the chocolate and place it in a bowl. Carefully heat the cream in a saucepan until it is very hot, but not boiling. Pour the hot cream over the chocolate and let it sit for about 30 seconds. Then carefully stir until ganache is shiny and smooth. Let cool.