Oreo Chocolate Cheesecake (Print Version)
A luscious, creamy blend of rich chocolate and classic Oreo cookies on a crumbly chocolate crust for the ultimate indulgent finish.
# What You'll Need:
→ Crust
01 - 24 Oreo cookies (with filling)
02 - 5 tbsp unsalted butter, melted
→ Cheesecake Filling
03 - 24 oz (680 g) cream cheese, softened
04 - 1 cup (200 g) granulated sugar
05 - 1/2 cup (45 g) unsweetened cocoa powder
06 - 1 cup (170 g) semisweet chocolate chips, melted and cooled
07 - 3 large eggs
08 - 1 tsp pure vanilla extract
09 - 1/2 cup (120 ml) sour cream
10 - 8 Oreo cookies, coarsely chopped
→ Topping
11 - 1/2 cup (120 ml) heavy cream
12 - 1 cup (170 g) semisweet chocolate chips
13 - 6 Oreo cookies, halved or crushed
# How-To Steps:
01 - Preheat the oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan.
02 - In a food processor, pulse 24 Oreo cookies into fine crumbs. Mix with melted butter until fully combined. Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then let cool.
03 - In a large bowl, beat the cream cheese and sugar until smooth and creamy.
04 - Add cocoa powder and mix well. Blend in the melted chocolate chips.
05 - Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream until fully combined.
06 - Gently fold in the chopped Oreo cookies.
07 - Pour the filling over the cooled crust. Tap the pan to release air bubbles. Bake for 45 minutes or until the center is just set. Turn off the oven, crack the door, and let cheesecake cool for 1 hour inside.
08 - Remove from oven, run a thin knife around the edge, and allow to cool to room temperature. Refrigerate at least 4 hours or overnight.
09 - Heat heavy cream in a small saucepan until just simmering. Pour over chocolate chips and let sit for 1 minute, then stir until smooth and glossy.
10 - Spread the chocolate ganache over chilled cheesecake. Decorate with Oreo halves or crushed Oreos. Chill for at least 30 minutes before serving.
# Expert Tips:
01 -
- The crust is a crunchy, buttery foundation that never gets soggy, even after days in the fridge.
- The ganache topping adds a sophisticated finish that seals in moisture perfectly.
02 -
- Cream cheese must be at room temperature before mixing, or you will end up with a lumpy batter that cannot be fixed.
- Run a thin knife around the edge of the pan immediately after baking to loosen the cake as it shrinks.
03 -
- A water bath can help ensure even baking, though it is not strictly necessary if you use the cooling crack method.
- Freeze slices individually for a treat that is ready to eat after just twenty minutes on the counter.