Oreo Chocolate Cheesecake (Printable Version)
Creamy chocolate and Oreo cheesecake with a cookie crust and rich ganache topping for pure indulgence.
# What You 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, for garnish
# How to Make It:
01 - Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
02 - Pulse 24 Oreo cookies in a food processor until fine crumbs form. Drizzle in the melted butter and pulse until the mixture resembles wet sand. Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and let cool completely.
03 - In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy, about 2–3 minutes. Add the unsweetened cocoa powder and mix until fully incorporated. Blend in the melted and cooled semisweet chocolate chips until uniform.
04 - Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Stir in the pure vanilla extract and sour cream until the batter is silky and fully combined.
05 - Gently fold the coarsely chopped Oreo cookies into the batter using a rubber spatula, being careful not to overmix.
06 - Pour the filling over the cooled crust, smoothing the top with a spatula. Tap the pan firmly on the counter several times to release any trapped air bubbles. Bake for 45 minutes, or until the center is just barely set with a slight jiggle remaining.
07 - Turn off the oven, crack the door open, and allow the cheesecake to rest inside for 1 hour. This gradual cooling helps prevent cracking.
08 - Remove the cheesecake from the oven. Run a thin knife around the edge to loosen it from the pan. Allow to cool to room temperature, then refrigerate for at least 4 hours or preferably overnight.
09 - Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer — do not boil. Pour the hot cream over the semisweet chocolate chips in a heatproof bowl. Let sit for 1 minute, then stir gently until the ganache is smooth, glossy, and lump-free.
10 - Spread the chocolate ganache evenly over the chilled cheesecake. Arrange Oreo halves or crushed Oreo pieces on top for garnish. Refrigerate for at least 30 minutes before slicing and serving.
# Expert Advice:
01 -
- The double chocolate hit paired with the cookies crunch makes people close their eyes on the first bite every single time.
- It looks like it came from a bakery but the whole thing comes together with a mixer and a food processor, no fancy skills needed.
02 -
- Do not rush the chilling step, I once sliced into mine after only two hours and the center oozed out like a chocolate volcano.
- Cooling the cheesecake slowly inside the turned off oven with the door cracked prevents those deep cracks across the top.
03 -
- Wrap the outside of your springform pan tightly in foil and place it in a roasting pan with an inch of hot water for a water bath effect that guarantees a crackless, silky top.
- The cheesecake is done when the outer two inches look set but the inner three inch circle still wobbles like gelatin when you gently shake the pan.