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Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper.
Crush Oreo cookies into fine crumbs and mix with melted butter. Press into the bottom of the pan to form the crust. Bake for 8 minutes, then let cool.
Beat cream cheese and sugar until smooth. Add sour cream and vanilla, mixing until combined.
Add eggs one at a time, beating on low speed. Mix in the melted chocolate until fully incorporated.
Pour the filling over the crust and bake for 55–60 minutes, until the center is just set. Let cool completely, then refrigerate for at least 4 hours or overnight.
For ganache, heat cream until just boiling and pour over chopped chocolate. Let sit 1–2 minutes, then stir until smooth. Let cool slightly before pouring over chilled cheesecake.
Garnish with whipped cream, Oreos, and chocolate shavings before serving.
Prep Time: 20 minutes | Cooking Time: 1 hour | Chill Time: 4 hours | Total Time: 5 hours 20 minutes
Kcal: 525 kcal | Servings: 12 slices
Tips:
Use room temperature ingredients for a smoother filling.
Cool the ganache before pouring to prevent melting the cheesecake.
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