Oreo Chocolate Cheesecake (Print Version)

Creamy chocolate cheesecake with Oreo cookie crust and rich ganache topping for an indulgent treat.

# What You'll Need:

→ Crust

01 - 24 Oreo cookies (with filling)
02 - 5 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 24 ounces cream cheese, softened to room temperature
04 - 1 cup granulated sugar
05 - 1/2 cup unsweetened cocoa powder
06 - 1 cup semisweet chocolate chips, melted and cooled
07 - 3 large eggs, at room temperature
08 - 1 teaspoon pure vanilla extract
09 - 1/2 cup sour cream
10 - 8 Oreo cookies, coarsely chopped

→ Topping

11 - 1/2 cup heavy cream
12 - 1 cup semisweet chocolate chips
13 - 6 Oreo cookies, halved or crushed for garnish

# Step-by-Step Guide:

01 - Preheat the oven to 325°F. Grease a 9-inch springform pan with butter or nonstick cooking spray.
02 - Pulse 24 Oreo cookies in a food processor until fine crumbs form. Add melted butter and pulse until evenly combined. 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.
03 - In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until completely smooth and creamy, about 2 to 3 minutes. Add the cocoa powder and blend until fully incorporated. Pour in the melted and cooled chocolate chips, mixing until the batter is uniformly chocolate-colored.
04 - Add the eggs one at a time, beating well after each addition to ensure even emulsification. Stir in the vanilla extract and sour cream, mixing just until combined. Avoid overmixing to prevent excess air in the batter.
05 - Gently fold the coarsely chopped Oreo cookies into the batter using a rubber spatula, distributing them evenly throughout.
06 - Pour the filling over the cooled crust, smoothing the top with a spatula. Tap the pan firmly on the countertop several times to release trapped air bubbles. Bake for 45 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.
07 - Remove the cheesecake from the oven. Run a thin knife around the edge of the pan to loosen the sides. Allow it to cool completely to room temperature, then transfer to the refrigerator and chill for at least 4 hours or preferably overnight.
08 - Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil. Pour the hot cream over the chocolate chips in a heatproof bowl and let sit for 1 minute. Stir gently until the ganache is smooth, glossy, and free of lumps.
09 - Spread the chocolate ganache evenly over the chilled cheesecake. Arrange Oreo halves or sprinkle crushed Oreos on top for garnish. Refrigerate for at least 30 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • The chocolate crust stays perfectly crunchy even after days in the fridge, which I learned by accident when I hid half a cheesecake from my roommates
  • That moment when you cut through the ganache topping and hit the creamy layer beneath is basically dessert magic
02 -
  • Room temperature ingredients are not optional, I learned this the hard way with a lumpy cheesecake that no amount of blending could fix
  • The crack in the oven door during cooling is mandatory, removing it too quickly will shock your cheesecake into sinking
03 -
  • Place a pan of water on the lower rack while baking, this creates steam that prevents cracks better than any other trick I've tried
  • The center should still jiggle like Jell-O when you remove it from the oven, it finishes cooking during that crucial cooling hour

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