Description
Indulge in this rich, velvety smooth chocolate cheesecake featuring a crunchy Oreo crust and delightful Oreo topping. It’s the ultimate dessert for any chocolate and cookie lover.
Ingredients
- 25–30 Oreo cookies (for crust)
- 6 tbsp unsalted butter, melted
- 3 (8-ounce) packages full-fat cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 8 ounces semi-sweet or bittersweet chocolate, melted and cooled
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1/2 cup heavy cream or sour cream
- 1 cup coarsely chopped Oreo cookies (for filling and topping)
Instructions
- 1. Prepare Pan & Oven: Preheat oven to 325°F (160°C). Wrap a 9-inch springform pan with heavy-duty foil.
- 2. Make Crust: Finely crush 25-30 Oreos. Mix with melted butter. Press into the bottom of the prepared pan. Bake 8-10 minutes; cool.
- 3. Prepare Filling: Beat softened cream cheese on low until smooth. Gradually add sugar, then melted chocolate, vanilla, and salt. Beat in eggs one at a time until just combined. Gently fold in heavy cream/sour cream and 1 cup chopped Oreos.
- 4. Bake Cheesecake: Pour filling over crust. Place springform pan in a larger roasting pan. Pour hot water into the roasting pan, halfway up the sides of the springform. Bake 60-75 minutes, until edges are set and center jiggles slightly.
- 5. Cool Gradually: Turn off oven, leave cheesecake in water bath with door ajar for 1 hour. Remove from water bath, cool completely on a wire rack for 1-2 hours.
- 6. Chill Thoroughly: Cover and refrigerate for at least 6-8 hours, or preferably overnight, before serving.
- Prep Time: 30 mins
- Cook Time: 75 mins