Description
A rich, decadent chocolate cheesecake with a buttery Oreo crust and smooth filling, perfect for any occasion.
Ingredients
Scale
- 25 Oreo cookies (whole cookies)
- 4 tablespoons butter (melted)
- 1/4 cup semisweet chocolate chips
- 1/4 cup heavy whipping cream
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1/3 cup unsweetened cocoa powder
- 3 eggs (lightly beaten)
- 1 teaspoon vanilla extract
- 1–1/2 cups semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract (again for the ganache)
- Whipped cream for serving
Instructions
- Prepare the crust: In a large bowl, crush the Oreo cookies into fine crumbs. Combine the crumbs with the melted butter, mixing until it resembles wet sand. Firmly press the mixture into the bottom of a 9-inch springform pan, forming an even layer. Bake at 350°F (175°C) for 10 minutes. Remove from the oven to cool.
- Melt chocolate: In a small saucepan, heat the 1/4 cup of heavy whipping cream over medium-low heat. Once hot, add the 1/4 cup semisweet chocolate chips, stirring until melted and smooth. Allow it to cool slightly.
- Make the filling: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and cocoa powder, mixing well. Then, add the eggs one at a time, mixing each in until fully incorporated. Mix in the vanilla extract and the cooled chocolate mixture until everything is combined and smooth.
- Bake the cheesecake: Pour the filling over the cooled crust, smoothing it out with a spatula. Bake in the preheated oven at 350°F (175°C) for 55-60 minutes, or until the edges are set but the center has a slight jiggle. Turn off the oven and crack the oven door, allowing the cheesecake to cool gradually for about an hour.
- Prepare the ganache: In a small pan, heat the remaining 1/2 cup of heavy whipping cream until it simmers. Mix in the 1-1/2 cups of semi-sweet chocolate chips, stirring until silky and smooth. Pour this ganache over the cooled cheesecake, spreading it evenly.
- Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to achieve the right texture and flavor melding.
- Serve: When ready to enjoy, gently remove the cheesecake from the springform pan. Garnish with whipped cream and optional chocolate shavings for an added touch of elegance.
Notes
You can prepare the cheesecake a day in advance for best flavor. Use gluten-free cookies for a gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 451
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg