Description
Indulge in this rich Chocolate Oreo Cheesecake, featuring a buttery cookie crust and a smooth filling studded with chocolate sandwich cookies.
Ingredients
- 24 chocolate sandwich cookies, crushed into fine crumbs (about 2 cups)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 ounces cream cheese, room temperature (3 packages)
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1/2 cup sour cream or plain yogurt for extra creaminess
- 6 tablespoons cocoa powder, sifted
- 1 teaspoon vanilla extract
- 1 cup chopped chocolate sandwich cookies, roughly broken
- 4 ounces dark chocolate, chopped (optional)
- 1/2 cup heavy cream (optional)
- Extra cookie halves for topping (optional)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment.
- Combine crushed cookies, melted butter, and sugar until the mixture holds together when pressed. Press the crumbs firmly into the bottom (and slightly up the sides) of the pan. Chill while you make the filling.
- Using a stand mixer or hand mixer, beat the cream cheese on medium speed until smooth and lump-free. Add the sugar and beat until combined.
- Add eggs one at a time, mixing just until incorporated. Beat in sour cream, cocoa powder, and vanilla until smooth. Fold in the chopped cookies by hand.
- Pour the filling over the chilled crust and smooth the top. Tap the pan gently to release air bubbles.
- Place the springform pan inside a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath.
- Bake for 50–65 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven and crack the door; let the cheesecake rest inside for 1 hour to prevent cracks.
- Remove from the oven, lift the springform out of the water bath, and cool to room temperature. Refrigerate at least 6 hours or overnight.
- For ganache, heat cream until steaming, pour over chopped chocolate, let sit for 2 minutes, then whisk until smooth. Pour over chilled cheesecake and decorate with cookie halves.
Notes
Use full-fat cream cheese and bring it to room temperature to avoid lumps. Avoid overmixing once eggs are added to reduce cracks.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American