Oreo Chocolate Cheesecake (Print Version)
Rich chocolate cheesecake with Oreo crust and creamy ganache topping—an irresistible show-stopping dessert.
# What You Need:
→ Oreo Cookie Crust
01 - 28 Oreo cookies (about 2 cups fine crumbs)
02 - 5 tablespoons unsalted butter, melted
→ Chocolate Cheesecake Filling
03 - 24 ounces cream cheese (3 blocks), softened to room temperature
04 - 1 cup granulated sugar
05 - 7 ounces dark chocolate, melted and cooled to lukewarm
06 - 1/4 cup unsweetened cocoa powder
07 - 3/4 cup sour cream, room temperature
08 - 1 teaspoon pure vanilla extract
09 - 3 large eggs, room temperature
10 - 8 Oreo cookies, roughly chopped
→ Chocolate Ganache Topping
11 - 1/2 cup heavy whipping cream
12 - 4 ounces dark chocolate, finely chopped
13 - 2 Oreo cookies, crushed (for garnish, optional)
# Directions:
01 - Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan tightly with aluminum foil to create a waterproof barrier, preventing any water bath leaks from seeping in.
02 - Pulse 28 Oreo cookies in a food processor until finely ground. Transfer crumbs to a bowl and pour in melted butter, stirring until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and let cool while preparing the filling.
03 - Using an electric mixer on medium speed, beat the softened cream cheese and granulated sugar until completely smooth and creamy, scraping down the bowl as needed. Blend in the melted dark chocolate and cocoa powder until uniformly combined and no streaks remain.
04 - Add sour cream and vanilla extract to the batter, mixing just until incorporated. Add eggs one at a time, beating on low speed after each addition until just combined. Avoid overmixing to prevent excess air, which causes cracking during baking. Gently fold in the chopped Oreo cookies by hand using a spatula.
05 - Pour the filling over the cooled crust and smooth the surface with a spatula. Bake on the center rack for 45 to 50 minutes until the edges are set but the center still has a slight jiggle when gently shaken. Turn off the oven, crack the door open, and allow the cheesecake to rest inside for 1 hour as it gradually cools.
06 - Transfer the cheesecake from the oven to a wire rack and cool completely to room temperature. Cover tightly and refrigerate for a minimum of 4 hours, or ideally overnight for the best texture and cleanest slices.
07 - Heat heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Immediately remove from heat and pour over the finely chopped dark chocolate in a heatproof bowl. Let stand undisturbed for 2 minutes, then stir slowly from the center outward until a glossy, smooth ganache forms.
08 - Pour the ganache over the well-chilled cheesecake, spreading evenly to the edges with an offset spatula. Sprinkle crushed Oreo cookies on top if desired. Return to the refrigerator for 30 minutes to set the ganache before slicing with a warm, clean knife.
# Expert Tips:
01 -
- The crust is pure crushed Oreos and butter, which means it tastes like the best part of a cookies and cream milkshake in solid form.
- That slow oven cooling trick yields a silkier filling than most bakery cheesecakes I have paid far too much for.
02 -
- Overmixing the eggs is the most common way to doom a cheesecake because excess air causes puffing and then cracking as it cools.
- Wrapping the outside of your springform pan with foil is nonnegotiable if you are using a water bath since even a tiny leak will soggy the crust.
03 -
- A pinch of flaky sea salt on top of the ganache right before it sets will make people close their eyes when they take the first bite.
- Use a hot clean knife for every single slice, wiping and reheating between cuts, for those bakery perfect edges.