Oreo Chocolate Cheesecake (Printable Version)
A decadent chocolate cheesecake with Oreo crust, creamy filling, and rich ganache topping.
# Ingredient List:
→ Oreo Cookie Crust
01 - 28 Oreo cookies (about 2 cups fine crumbs)
02 - 5 tablespoons unsalted butter, melted
→ Chocolate Cheesecake Filling
03 - 24 ounces (3 blocks) cream cheese, softened to room temperature
04 - 1 cup granulated sugar
05 - 7 ounces dark chocolate (60–70% cacao), melted and cooled
06 - ¼ cup unsweetened cocoa powder
07 - ¾ 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 - ½ cup heavy cream
12 - 4 ounces dark chocolate, finely chopped
13 - 2 Oreo cookies, crushed (for garnish, optional)
# How to Make:
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 leaks during baking.
02 - Pulse 28 Oreo cookies in a food processor until finely ground. Transfer crumbs to a bowl, pour in melted butter, and stir until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool slightly.
03 - Using an electric mixer on medium speed, beat the softened cream cheese and granulated sugar together until completely smooth and free of lumps. 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—do not overmix to avoid incorporating excess air. Gently fold in the chopped Oreo cookies by hand using a spatula.
05 - Pour the filling over the cooled crust and smooth the top 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, before adding the topping.
07 - Heat heavy cream in a small saucepan until just simmering—do not boil. Remove from heat and pour over the finely chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until silky smooth.
08 - Pour the ganache over the chilled cheesecake, spreading evenly to the edges. Sprinkle crushed Oreos on top if desired. Refrigerate for 30 minutes to set the ganache before slicing and serving.
# Expert Tips:
01 -
- The Oreo crust is pressed so thick and buttery that people will fight over the corner slices.
- Melting dark chocolate directly into the cream cheese batter creates a richness that feels almost unfair.
- The ganache topping sets into a glossy shell that makes the whole cake look like it came from a bakery window.
02 -
- Wrapping the outside of your springform pan with heavy duty aluminum foil is essential because even a tiny gap will let the water bath seep in and ruin your crust.
- Overmixing the batter once the eggs go in is the fastest way to introduce air bubbles that cause ugly cracks on the surface.
03 -
- A pinch of flaky sea salt on top of the ganache before it sets adds a dimension that will make people ask what your secret is.
- If your cream cheese has any cold spots when you start mixing, the filling will have lumps that no amount of extra beating can smooth out, so be patient and let it fully soften.