Oreo Chocolate Cheesecake (Printable Version)
Rich chocolate cheesecake with Oreo crust and glossy ganache topping—a true showstopper.
# What You'll Need:
→ Oreo Cookie Crust
01 - 28 Oreo cookies, finely crushed (about 2 cups crumbs)
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, 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)
# Directions:
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 leakage.
02 - Pulse 28 Oreo cookies in a food processor until fine crumbs form. Transfer to a bowl and combine thoroughly with melted butter. Press the mixture firmly and evenly into the bottom of the prepared springform pan. 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 together until completely smooth and free of lumps, approximately 2 to 3 minutes.
04 - Add the melted and cooled dark chocolate along with the unsweetened cocoa powder to the cream cheese mixture. Blend until uniformly combined and no streaks remain.
05 - Blend in the sour cream and vanilla extract just until incorporated. Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to prevent air bubbles. Gently fold in the roughly chopped Oreo cookies by hand using a spatula.
06 - Pour the filling over the cooled crust and smooth the top with a rubber spatula. Bake for 45 to 50 minutes until the center is just set with a slight jiggle remaining. Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour.
07 - Remove the cheesecake from the oven and allow it to cool completely to room temperature. Refrigerate for a minimum of 4 hours, preferably overnight, for the best texture and clean slicing.
08 - 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 until the ganache is smooth and glossy.
09 - Pour the ganache over the chilled cheesecake, spreading it evenly across the top. Sprinkle crushed Oreo cookies over the ganache for garnish. Return to the refrigerator for 30 minutes to set before slicing and serving.
# Expert Tips:
01 -
- The Oreo crust does double duty, giving you crunch and that familiar cookies and cream nostalgia in every single bite.
- Melting dark chocolate directly into the cream cheese batter creates a density and richness that makes people close their eyes when they take the first forkful.
02 -
- Overmixing the eggs into the batter introduces too much air, which causes the cheesecake to puff up dramatically and then collapse into a cracked sad landscape.
- The slow cool down inside the turned off oven is not optional, it is the single most important step in preventing those dreaded cracks across the top.
03 -
- Tapping the filled pan gently on the counter a few times before baking helps any trapped air bubbles rise to the surface and escape.
- If your ganache seizes and becomes grainy when you stir it, add a teaspoon of warm cream and stir gently until it comes back together.