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Decadent Chocolate Cheesecake with Oreo Crust

A perfect slice of ultimate chocolate cheesecake featuring a dark crust and rich mousse texture, topped with chocolate cookie crumbs.
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Make this rich, ultra-creamy baked chocolate cheesecake featuring a crunchy Oreo crust. This recipe delivers the ultimate indulgent chocolate treat for your next gathering.

Ingredients

Scale
  • 1 1/2 cups chocolate sandwich cookie crumbs (about 30 cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 8 ounces bittersweet chocolate, melted and cooled slightly
  • 3 large eggs
  • 1/4 cup heavy cream

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the cookie crumbs and 1/4 cup sugar in a medium bowl. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese and 1 1/2 cups sugar with an electric mixer until smooth. Beat in the sour cream and vanilla extract.
  4. Sift the cocoa powder over the cream cheese mixture and beat until just combined. Scrape down the sides of the bowl.
  5. Pour the slightly cooled melted bittersweet chocolate into the mixture and beat on low speed until incorporated.
  6. Beat in the eggs one at a time, mixing only until each egg is just blended into the batter. Do not overmix. Stir in the heavy cream by hand.
  7. Pour the creamy chocolate filling over the cooled crust. Smooth the top with a spatula.
  8. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan. This creates a water bath for even baking.
  9. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  10. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  11. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For an ultra-creamy texture, bring all dairy ingredients (cream cheese, sour cream, eggs) to room temperature before starting.
  • If you want a showstopper dessert, top the chilled cheesecake with a simple chocolate ganache topping before serving.
  • To prevent the cheesecake from cracking, do not overbeat the batter once the eggs are added.

Nutrition

Find it online: https://cookingzenith.com/chocolate-cheesecake-recipe-ultimate-guide/