Oreo Chocolate Cheesecake (Printable version)
Rich chocolate cheesecake with Oreo crust and luscious ganache topping—pure indulgence.
# What you need:
→ Oreo Cookie Crust
01 - 28 Oreo cookies, crushed into fine crumbs (about 2 cups)
02 - 5 tablespoons unsalted butter, melted
→ Chocolate Cheesecake Filling
03 - 24 ounces (3 packages) cream cheese, softened to room temperature
04 - 1 cup granulated sugar
05 - 7 ounces dark chocolate (60-70% cacao), melted and cooled
06 - 1/4 cup unsweetened cocoa powder
07 - 3/4 cup sour cream, at room temperature
08 - 1 teaspoon pure vanilla extract
09 - 3 large eggs, at room temperature
10 - 8 Oreo cookies, roughly chopped
→ Chocolate Ganache Topping
11 - 1/2 cup heavy cream
12 - 4 ounces dark chocolate, finely chopped
13 - 2 Oreo cookies, crushed (for garnish)
# How To:
01 - Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan tightly with aluminum foil to create a waterproof seal, preventing any water bath leaks during baking.
02 - Pulse 28 Oreo cookies in a food processor until fine, uniform crumbs form. Transfer to a bowl and combine thoroughly with the melted butter. Press the mixture firmly and evenly into the bottom of the prepared springform pan, creating a compact, level crust. Bake for 10 minutes, then set aside to cool slightly.
03 - Using an electric mixer on medium speed, beat the softened cream cheese and granulated sugar until completely smooth and free of lumps, approximately 2 to 3 minutes. Scrape down the bowl as needed.
04 - Add the melted and cooled dark chocolate along with the unsweetened cocoa powder to the cream cheese mixture. Beat on medium speed until fully combined and the batter is uniformly rich in color.
05 - Blend in the sour cream and pure vanilla extract, mixing just until incorporated. Avoid overmixing at this stage to prevent excess air in the batter.
06 - Add the eggs one at a time, mixing on low speed after each addition just until the yolk disappears. Gently fold in the 8 chopped Oreo cookies by hand using a spatula, distributing them evenly throughout the batter without overworking it.
07 - Pour the filling over the cooled crust and smooth the top with a rubber spatula. Bake for 45 to 50 minutes until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to prevent cracking.
08 - Remove the cheesecake from the oven and allow it to cool completely to room temperature. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight, for the best texture and clean slicing.
09 - Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat immediately and pour over the finely chopped dark chocolate in a heatproof bowl. Let sit undisturbed for 2 minutes, then stir gently from the center outward until a smooth, glossy ganache forms. Pour over the chilled cheesecake and spread evenly. Sprinkle crushed Oreos on top if desired. Refrigerate for 30 minutes before slicing and serving.
# Expert Advice:
01 -
- The triple chocolate layering makes people think you spent all day in a professional bakery.
- It freezes beautifully, which means you can stash slices away for emergency chocolate cravings.
02 -
- Overmixing after adding the eggs is the fastest way to create air bubbles that expand into ugly cracks during baking.
- Wrapping the pan in foil is not optional because even a tiny drip of water from a water bath or condensation will ruin your crust.
03 -
- A pinch of flaky sea salt on top of the ganache right before it sets will make the chocolate flavor taste twice as intense.
- Room temperature ingredients are the single most important factor in achieving a smooth, crack free cheesecake.