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Step 1: Prepare the Oreo Cookie Crust
Crush the Oreos: Place 18 Oreo cookies (with filling) in a food processor and pulse until the cookies turn into fine crumbs. If you don’t have a food processor, you can put the cookies in a resealable bag and crush them with a rolling pin.
Mix with melted butter: Transfer the cookie crumbs to a bowl and pour in 3 tablespoons of melted butter. Stir until the crumbs are evenly coated with the butter.
Press into the pan: Pour the Oreo mixture into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to press the crumbs into an even layer across the bottom of the pan. Place the crust in the refrigerator while you prepare the filling.
Step 2: Prepare the Chocolate Cheesecake Filling
Melt the chocolate: Melt 4 oz (110 g) of semisweet chocolate using a microwave or double boiler. If using a microwave, heat the chocolate in 20-30 second intervals, stirring between each, until completely melted. Set the melted chocolate aside to cool slightly.
Mix the cream cheese and sugar: In a large mixing bowl, beat 12 oz (340 g) of room-temperature cream cheese and ⅓ cup (65 g) of sugar using a hand mixer or stand mixer. Mix on medium speed until smooth and creamy, about 2-3 minutes. Be sure to scrape down the sides of the bowl to incorporate all the cream cheese.
Add the sour cream, vanilla, and salt: Add 1 cup (210 g) of sour cream, 1 teaspoon of vanilla extract, and ¼ teaspoon of salt to the cream cheese mixture. Continue to mix until well combined.
Add the melted chocolate: Once the melted chocolate has cooled slightly, pour it into the cream cheese mixture. Mix on low speed until the chocolate is fully incorporated.
Beat in the eggs: Add the 2 large eggs, one at a time, mixing on low speed after each addition until just combined. Do not overmix, as this can cause air bubbles to form in the cheesecake.
Step 3: Bake the Cheesecake
Preheat the oven: Preheat your oven to 325°F (160°C).
Pour the filling into the crust: Remove the springform pan with the Oreo crust from the refrigerator. Pour the cheesecake filling over the crust and smooth the top with a spatula.
Prepare a water bath (optional but recommended): To prevent cracks in your cheesecake, wrap the outside of the springform pan with aluminum foil, covering the bottom and sides. Place the pan in a larger baking dish and fill the baking dish with about 1 inch of hot water. This water bath helps the cheesecake bake evenly and prevents it from drying out.
Bake: Place the cheesecake in the preheated oven and bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly. If you are not using a water bath, check the cheesecake around the 50-minute mark to ensure it’s not over-baking.
Cool the cheesecake: Once the cheesecake is done baking, turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes. This gradual cooling helps prevent the cheesecake from cracking.
Refrigerate: After the cheesecake has cooled to room temperature, cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight. The cheesecake needs time to set completely.
Step 4: Serve
Remove the cheesecake from the pan: Once the cheesecake is fully chilled, run a knife around the edges of the springform pan to loosen the sides. Carefully release the springform pan and transfer the cheesecake to a serving plate.
Garnish and serve: You can serve the cheesecake as-is or garnish it with whipped cream, chocolate shavings, or additional Oreo crumbs for extra decoration. Slice into pieces and enjoy!
Cooking Tips
Room temperature ingredients: Make sure your cream cheese, sour cream, and eggs are at room temperature before mixing. This ensures a smooth and creamy filling without lumps.
Prevent cracking: A water bath helps prevent cracks in the cheesecake by providing even heat. If you don’t want to use a water bath, you can place a pan of water on the oven’s lower rack to create steam.
Chilling time: Allow the cheesecake to chill in the refrigerator for at least 4 hours, but overnight is best. This ensures the cheesecake is firm and set before slicing.
Alternative crust: If you want to switch up the crust, you can use graham crackers or digestive biscuits instead of Oreo cookies.
Nutritional Facts (Per Serving, Based on 12 Servings)
Calories: 350 kcal
Protein: 6 g
Carbohydrates: 30 g
Fat: 23 g
Saturated Fat: 13 g
Fiber: 2 g
Sugar: 22 g
Sodium: 250 mg
Calcium: 8% DV
Iron: 10% DV
Frequently Asked Questions (FAQs)
Can I use low-fat cream cheese or sour cream?
It’s best to use full-fat cream cheese and sour cream for this recipe to achieve a rich and creamy texture. Low-fat versions can make the cheesecake more watery and less firm.
How do I store the cheesecake?
Store the cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices for up to 2 months by wrapping them in plastic wrap and foil.
Can I make this recipe gluten-free?
Yes! Simply use gluten-free Oreo-style cookies for the crust, and the rest of the ingredients are naturally gluten-free.
How do I know when my cheesecake is done baking?
The edges of the cheesecake should be set, while the center should still have a slight jiggle. The cheesecake will continue to set as it cools.
Can I add other flavors to the cheesecake?
Absolutely! You can add flavored extracts like almond or peppermint for a twist, or fold in chocolate chips, crushed candy, or even peanut butter for extra flavor.
Conclusion
This Oreo Chocolate Cheesecake is a show-stopping dessert that is surprisingly easy to make. The combination of a crunchy Oreo crust with a creamy, chocolate-filled cheesecake is irresistible. Whether for a special occasion or just to satisfy a sweet tooth, this recipe is sure to impress everyone. With a few simple ingredients and some patience during the chilling process, you’ll have a rich, indulgent cheesecake that’s perfect for sharing—or keeping all to yourself! Enjoy this decadent treat and get ready to make it a staple in your dessert rotation!