For a pleasantly sweet, chocolaty crust, we use Oreo cookies processed with butter and a bit of sugar, and bake the crust until crisp. For the filling, we melt milk chocolate with a small amount of cream for just the right amount of chocolate flavor. Unlike traditional cheesecake that is baked in a water bath for gentle, moderate cooking, we simplified our cheesecake by baking it at a low temperature (250 degrees). To temper the heat even more, we covered the cheesecake with foil for the first hour and then uncovered it to finish cooking. Decorated with a chocolate drizzle, this is an impressive dessert that comes together easily.