Oreo Chocolate Cheesecake (Printable Version)

Rich chocolate cheesecake with Oreo crust and glossy ganache topping—a stunning dessert for any occasion.

# What You'll Need:

→ Oreo Crust

01 - 28 Oreo cookies, finely crushed (about 2 cups crumbs)
02 - 5 tablespoons unsalted butter, melted

→ Chocolate Cheesecake Filling

03 - 24 ounces 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, 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 seal and prevent any leaking during baking.
02 - Pulse 28 Oreo cookies in a food processor until fine crumbs form. Transfer to a bowl and combine thoroughly with the melted butter. Press the crumb 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 dark chocolate and cocoa powder until the mixture is uniform in color.
04 - Add the sour cream and vanilla extract, blending just until incorporated. Add the eggs one at a time, mixing on low speed after each addition—avoid overmixing to prevent cracks. Gently fold in the roughly chopped Oreo cookies by hand using a spatula.
05 - 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 let the cheesecake rest inside for 1 hour.
06 - Remove the cheesecake from the oven and allow it to cool completely to room temperature. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
07 - Heat the heavy cream in a small saucepan until it just begins to simmer—do not boil. Remove from heat and pour over the finely 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 into an even layer. Sprinkle crushed Oreo cookies on top if desired. Refrigerate for 30 minutes to set the ganache before slicing and serving.

# Expert Advice:

01 -
  • The Oreo crust doubles down on the chocolate theme without any extra effort on your part.
  • That slow cool in the oven with the door cracked is the lazy persons path to a crack free cheesecake.
  • The ganache layer on top makes it look like you spent all day in a pastry kitchen.
02 -
  • Overmixing the eggs is the fastest way to introduce air bubbles that cause cracks, so keep that mixer on low and stop the moment each egg disappears.
  • The cheesecake will look slightly underdone in the center when you take it out, and that is exactly right because it continues cooking as it cools.
  • A warm knife dipped in hot water and wiped clean between each cut gives you bakery clean slices.
03 -
  • If your cream cheese refuses to smooth out no matter how long you beat it, press the batter through a fine mesh sieve before adding the eggs.
  • The secret to a crack free top is the slow oven cool down, so never skip that hour with the door cracked.

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