Oreo Chocolate Cheesecake (Printable)
A decadent Oreo cheesecake with chocolate filling and ganache topping—pure indulgence for chocolate lovers.
# What You’ll Need:
→ Oreo Crust
01 - 28 Oreo cookies, crushed into fine crumbs (about 2 cups)
02 - 5 tablespoons unsalted butter, melted
→ Chocolate Cheesecake Filling
03 - 24 oz (675 g) cream cheese, softened to room temperature
04 - 1 cup (200 g) granulated sugar
05 - 7 oz (200 g) dark chocolate, melted and cooled
06 - 1/4 cup (30 g) unsweetened cocoa powder
07 - 3/4 cup (180 ml) 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 (120 ml) heavy cream
12 - 4 oz (120 g) dark chocolate, finely chopped
13 - 2 Oreo cookies, crushed for garnish (optional)
# How To Make It:
01 - Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with aluminum foil to create a waterproof seal and prevent leaks during baking.
02 - Process 28 Oreo cookies in a food processor until fine crumbs form. Transfer to a bowl and mix thoroughly with the melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and 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. Blend in the melted cooled chocolate and cocoa powder, mixing until uniformly combined and rich in color.
04 - Add the sour cream and vanilla extract to the mixture, blending just until incorporated. Add the eggs one at a time, mixing on low speed after each addition until just combined—do not overmix. Gently fold in the chopped Oreos by hand using a spatula.
05 - Pour the filling batter 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 let the cheesecake cool inside for 1 hour.
06 - 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, until fully set.
07 - Heat the heavy cream in a small saucepan until it just begins to simmer—do not boil. Remove from heat immediately and pour over the chopped dark chocolate in a heatproof bowl. Let sit undisturbed for 2 minutes, then stir gently until silky smooth.
08 - Pour the ganache over the chilled cheesecake, spreading it evenly across the surface. Sprinkle crushed Oreo cookies on top if desired. Return to the refrigerator for 30 minutes to set the ganache before slicing and serving.
# Expert Tips:
01 -
- Three layers of chocolate goodness stacked on an Oreo crust that practically guarantees nobody will stop at one slice.
- The ganache topping looks like you spent all day on it but takes about five minutes to pull together.
02 -
- Overmixing the eggs into the batter incorporates too much air and practically guarantees a cracked top during baking.
- The one hour slow cooling inside the turned off oven makes the difference between a smooth professional looking cheesecake and a sunken disappointing one.
03 -
- Wrapping the springform pan with two layers of heavy duty foil instead of one gives you real insurance against water bath leaks.
- Using the same brand and percentage of dark chocolate in both the filling and ganache creates a cohesive flavor that tastes intentional rather than random.