Oreo Chocolate Cheesecake (Printable)
Rich chocolate cheesecake on an Oreo crust crowned with silky ganache—a chocolate lover's dream dessert.
# 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 (3 packages) 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, 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 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 water bath leaks.
02 - Process 28 Oreo cookies in a food processor until fine crumbs form. Transfer to a bowl and mix thoroughly with melted butter until evenly moistened. 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 softened cream cheese and granulated sugar together until completely smooth and creamy, scraping the bowl as needed. Blend in the melted cooled chocolate and cocoa powder until uniformly combined.
04 - Add sour cream and vanilla extract, blending just until incorporated. Add eggs one at a time, mixing on low speed after each addition just until combined—do not overmix. Gently fold in the chopped Oreos by hand using a spatula.
05 - Pour the filling over the cooled crust and smooth the top evenly with a 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. Refrigerate for at least 4 hours, preferably overnight, until thoroughly chilled and set.
07 - Heat heavy cream in a small saucepan until just simmering—do not boil. Remove from heat and pour over the chopped chocolate in a heatproof bowl. Let sit undisturbed for 2 minutes, then stir gently until smooth and glossy.
08 - Pour the ganache over the chilled cheesecake and spread evenly across the surface. Sprinkle crushed Oreos on top if desired. Refrigerate for 30 minutes to set the ganache before slicing and serving.
# Expert Tips:
01 -
- Three layers of chocolate hit you at once and somehow none of them compete, they just build on each other.
- The Oreo crust holds together beautifully even after a night in the fridge, never turning soggy or crumbling into chaos.
02 -
- Overmixing the eggs is the fastest way to introduce air bubbles that cause the cheesecake to puff up, crack, and collapse.
- The slow cooling inside the oven with the door cracked is not optional because that gentle temperature drop is what keeps the top smooth.
03 -
- Wrap the springform pan with two layers of heavy duty foil instead of one, because even a tiny leak means a soggy crust and a disappointed cook.
- Tapping the filled pan gently on the counter before baking releases trapped air bubbles that would otherwise become ugly tunnels inside your finished cheesecake.