Ingredients
Scale
- 24 【entity-Oreo¦canonical_name=Oreo】 cookies, finely crushed
- 4 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 1/2 cup unsweetened cocoa powder, sifted
- 4 ounces semi-sweet chocolate, melted and slightly cooled
- 10 additional 【entity-Oreo¦canonical_name=Oreo】 cookies, roughly chopped for the filling and topping
Instructions
- Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing the sides and lining the bottom with parchment paper. In a medium bowl, combine the finely crushed cookies and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared pan using the back of a spoon or a flat-bottomed measuring cup. Bake the crust for 8 to 10 minutes, then remove it from the oven and set it aside to cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Use a low speed to avoid incorporating too much air. Add the sour cream, vanilla extract, and cocoa powder, mixing until just combined. Pour in the melted chocolate and blend again. Add the eggs one at a time, mixing briefly after each addition. Gently fold in half of the chopped cookies. Pour the batter over the cooled crust. Wrap the outside of the pan in heavy-duty aluminum foil and place it in a larger roasting pan filled with an inch of hot water to create a water bath. Bake for 55 to 60 minutes until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour.
- After the oven cooling period, remove the cheesecake and let it come to room temperature on a wire rack. Refrigerate the cheesecake for at least 6 hours, or ideally overnight, to allow the flavors to develop and the texture to firm up. Once chilled, carefully run a knife around the edge of the pan and release the springform sides. Top the cheesecake with the remaining chopped cookies and a drizzle of chocolate ganache if desired. Slice using a warm, clean knife for the most professional appearance and serve immediately.
- Cook Time: 1 hour 20 minutes (plus chilling time)