Triple Chocolate Cheesecake with Oreo Crust
What happens when you combine the rich creaminess of cheesecake with the irresistible crunch of Oreos and three layers of chocolate? You get the ultimate dessert masterpiece: Triple Chocolate Cheesecake with Oreo Crust.
Ingredients
Oreo Crust
- 2 cups Oreo crumbs (use whole cookies with filling)
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 2 lbs cream cheese, room temperature
- 1 cup powdered sugar
- 1/4 cup cocoa powder
- 4 large eggs
- 8 oz bittersweet chocolate, melted
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1/2 cup heavy cream
- 4 oz semisweet chocolate, chopped
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine Oreo crumbs and melted butter. Stir until the mixture resembles wet sand.
- Press the Oreo mixture firmly into the bottom of a springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
- For the cheesecake filling, beat the cream cheese and powdered sugar until smooth. Add the cocoa powder and mix well.
- Incorporate the eggs one at a time, ensuring each is fully blended before adding the next.
- Gently fold in the melted bittersweet chocolate, sour cream, and vanilla extract. Pour this mixture over the cooled crust.
- Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for an additional hour.
- For the chocolate ganache, heat the heavy cream in a small saucepan until just simmering. Remove from heat and add the chopped semisweet chocolate. Stir until smooth and glossy.
- Once cooled, pour the ganache over the cheesecake and spread evenly.
- Refrigerate for at least 4 hours, or overnight if possible, to allow it to set fully.
Notes
For a gluten-free version, use gluten-free chocolate sandwich cookies. Swap bittersweet chocolate for dark chocolate if you prefer a richer taste. Full-fat cream cheese ensures the creamiest texture—avoid low-fat versions. If you don’t have sour cream, Greek yogurt works as a substitute.