Ingredients
Scale
- 2 cups Oreo crumbs (about 23-25 cookies, filling removed)
- ½ cup (115 g) melted butter
- 3 packages (225 g each) cream cheese, room temperature
- 1 cup (200 g) granulated sugar
- 1 tsp vanilla extract
- Reserved filling from removed Oreos
- 3 large eggs, room temperature
- ½ cup (120 g) sour cream
- ½ cup (120 ml) heavy cream
- 4 oz (115 g) dark chocolate, chopped
- 1 cup roughly crushed Oreos (about 10 cookies)
- Whole Oreos for decoration
Instructions
- Prepare the springform pan by greasing it and lining the bottom with parchment paper. Preheat the oven to 175 °C.
- Prepare the Oreos by gently separating the cookies, removing the filling, and setting it aside. Crush the cookies in a food processor until fine crumbs remain but some chunks are included.
- Make the crust by mixing the crumbs with melted butter until they hold together. Press this mixture into the springform, ensuring the edges rise about 2 cm.
- Bake for 10 minutes, then allow to cool and reduce the oven temperature to 160 °C.
- Prepare the filling by combining cream cheese, sugar, vanilla, and the reserved Oreo filling in a mixing bowl. Beat until smooth.
- Add the eggs individually, mixing just until combined. Then mix in the sour cream.
- Pour the cheesecake mixture over the crust and smooth the top. Tap the pan lightly on the counter to remove air bubbles.
- Bake at 160 °C for 20 minutes, then reduce the temperature to 110 °C and bake for another 35 minutes. Check for doneness by looking for a slight jiggle in the center.
- Let cool in the oven with the door ajar for 1 hour, then transfer to a wire rack to cool completely (at least 4 hours or overnight in the fridge).
- Heat the cream in a small saucepan until steaming. Remove from heat and add the chopped chocolate, letting it sit for 1 minute before stirring until smooth.
- Pour the ganache over the cheesecake, smoothing it from the middle to the edges.
- Chill for 20-30 minutes until the chocolate is set.
- Top with crushed Oreos and decorate with whole Oreos before serving.
- Slice using a knife dipped in hot water for clean cuts.
Notes
Store leftovers tightly covered in the fridge for 5-6 days. For longer storage, freeze portions wrapped tightly for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg