Chocolate Cheesecake with Oreo Crust
This Chocolate Cheesecake is decadent, rich, and perfect for chocolate lovers, featuring a buttery Oreo crust that takes it to the next level. It’s an irresistible dessert that’s sure to impress!
Ingredients:
Oreo Crust:
24 Oreo cookies
1/4 cup melted butter
Chocolate Cheesecake:
2 cups granulated sugar
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
4 (8 oz) packages cream cheese, softened
4 oz unsweetened baking chocolate, melted
4 large eggs
1 cup sour cream
2 teaspoons vanilla extract
1/4 teaspoon salt
Instructions:
Step 1: Prepare the Oreo Crust
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease the sides and bottom of a 9-inch springform pan with butter or shortening.
Crush the Oreos: Using a food processor or blender, crush the Oreos until finely ground. You can also place them in a zip-top bag and crush them with a rolling pin.
Mix with Butter: Transfer the crumbs to a mixing bowl. Stir in 1/4 cup melted butter until all the crumbs are moistened.
Press into the Pan: Press the crumb mixture into the bottom of the prepared springform pan, forming an even layer. Set aside.
Step 2: Make the Cheesecake Filling
Mix Dry Ingredients: In a large mixing bowl, stir together 2 cups sugar, 1/2 cup flour, 1/2 cup cocoa powder, and 1/4 teaspoon salt.
Add Cream Cheese: Use a hand mixer or stand mixer to whip the cream cheese into the dry ingredients until creamy and smooth.
Melt the Chocolate: Roughly chop the unsweetened baking chocolate and place it in a microwave-safe bowl. Microwave in 15-second increments, stirring between intervals, until melted.
Incorporate the Chocolate: Slowly add the melted chocolate to the cream cheese mixture while mixing until fully incorporated.
Add Remaining Ingredients: Mix in the eggs, sour cream, and vanilla extract. Beat on low until everything is combined and smooth.
Step 3: Assemble and Bake
Pour the Filling: Pour the cheesecake filling into the prepared springform pan over the Oreo crust.
Remove Air Bubbles: Tap the pan gently on the countertop to release any air bubbles and settle the filling.
Elevate the Cheesecake: Crumple up 3 sheets of aluminum foil into flat discs and place them on a baking sheet. Put the springform pan on top of these discs to elevate the cake so it doesn’t directly touch the baking sheet.
Ice Bath: Fill the baking sheet with a layer of ice (about 4 cups) around the springform pan to prevent cracking.
Bake: Bake the cheesecake in the preheated oven for 1 hour on the center rack. Do not open the oven door during this time.
Cool in the Oven: After 1 hour, turn off the oven, but leave the cheesecake inside. Let it slowly cool in the oven for 5-6 hours without opening the door. This slow cooling process helps prevent cracks.
Step 4: Serve
Chill: After cooling in the oven, refrigerate the cheesecake until ready to serve.
Remove Springform Ring: Before serving, remove the springform pan ring. Keep the cheesecake cold.
Optional Toppings: Serve plain, or top with whipped cream, chocolate ganache, or a drizzle of chocolate syrup.
Pro Tip: For an extra indulgent treat, try serving with a dollop of whipped cream and fresh berries, or sprinkle Oreo crumbs on top!
Enjoy this smooth and velvety chocolate cheesecake with a crunchy Oreo crust—it’s the ultimate dessert for chocolate lovers!
