Oreo Chocolate Cheesecake (Print version)
A rich Oreo chocolate cheesecake with cookie crust, chocolate filling, and ganache topping.
# What goes in:
→ Oreo Cookie Crust
01 - 28 Oreo cookies, processed into fine crumbs (about 2 cups)
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 (60-70% cacao), melted and cooled slightly
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)
# Cooking steps:
01 - Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan tightly with aluminum foil, ensuring it extends up the sides to create a waterproof seal for the water bath.
02 - Pulse 28 Oreo cookies in a food processor until fine crumbs form. Transfer to a bowl and pour in the melted butter, mixing until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and let cool.
03 - Using an electric mixer on medium speed, beat the softened cream cheese and granulated sugar together until completely smooth and creamy, scraping down the sides of the bowl as needed.
04 - Add the melted (and slightly cooled) dark chocolate and unsweetened cocoa powder to the cream cheese mixture. Beat until fully combined and no streaks remain.
05 - Blend in the sour cream and vanilla extract, mixing just until incorporated. Avoid overbeating.
06 - Add the eggs one at a time, mixing on low speed after each addition just until the yolk disappears. Gently fold in the chopped Oreo cookies by hand using a spatula. Do not overmix, as excess air causes cracking.
07 - Pour the filling over the cooled crust and smooth the top with a spatula. Bake for 45-50 minutes 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 cool inside for 1 hour to prevent sinking.
08 - Remove the cheesecake from the oven and allow it to cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, until fully set.
09 - Heat the heavy cream in a small saucepan until just simmering—do not boil. Remove from heat and pour over the chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently from the center outward until a smooth, glossy ganache forms. Pour over the chilled cheesecake and spread evenly. Top with crushed Oreos. Refrigerate 30 minutes before slicing.
# Tips from flavorandfeast:
01 -
- The contrast between that crunchy Oreo crust and the silky chocolate filling is absolutely worth every minute of prep time
- Once you master the gentle folding technique, this becomes the dessert everyone requests for celebrations
02 -
- The overnight chill is not optional—it's what allows the flavors to meld and the texture to set completely
- Opening the oven door during baking causes temperature shocks that lead to cracks, so use that oven light instead
03 -
- Room temperature ingredients are the difference between silky smooth and frustratingly lumpy—plan ahead and let everything sit out for at least an hour
- The crack in the oven door method is the secret that transformed my cheesecakes from nervous wrecks to confident showstoppers