Description
Indulge in this rich, creamy Oreo chocolate cheesecake, featuring a crunchy cookie crust and luxurious chocolate ganache. Our step-by-step guide ensures a perfect treat for any occasion.
Ingredients
Scale
- 35–40 Oreo cookies (whole)
- 1/2 cup (113g) unsalted butter, melted
- 32 oz (4 blocks) full-fat cream cheese, softened
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (45g) unsweetened cocoa powder
- 4 oz (113g) semi-sweet or dark chocolate chips, melted
- 1/2 cup (120g) full-fat sour cream, room temperature
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- For Ganache: 1/2 cup (120ml) heavy cream
- For Ganache: 4 oz (113g) semi-sweet or dark chocolate chips
Instructions
- Prepare Crust: Preheat oven to 350°F (175°C). Pulse whole Oreos in a food processor until fine crumbs. Mix with melted butter. Press into a 9-inch springform pan. Bake 8-10 minutes. Cool. Reduce oven to 325°F (160°C).
- Make Filling: Beat softened cream cheese until smooth. Add sugar, then cocoa powder, mixing lightly. Stir in melted chocolate, sour cream, and vanilla. Add eggs one at a time, mixing until just combined. Do not overmix.
- Bake Cheesecake: Wrap springform pan with foil. Pour filling over crust. Place in a larger roasting pan. Add hot water to roasting pan, halfway up springform. Bake 60-75 minutes, until edges are set but center jiggles slightly.
- Cool Cheesecake: Turn off oven, prop door open, and leave cheesecake inside for 1 hour. Remove from water bath, unwrap foil, and cool completely on a wire rack (1-2 hours). Refrigerate covered for at least 6 hours or overnight.
- Prepare Ganache and Assemble: Heat heavy cream until simmering. Pour over chocolate chips; let sit 5 minutes, then whisk until smooth. Let cool 10-15 minutes. Unmold cheesecake, pour ganache over top, allowing it to drip. Refrigerate 30 minutes to set ganache.
- Prep Time: 30 mins
- Cook Time: 75 mins