Ingredients
Crust
- 2 1/2 cups crushed Oreo cookies (about 30 cookies)
- 4 Tablespoons salted butter (melted)
Filling
- 10 ounces bittersweet chocolate (chopped)
- 32 ounces cream cheese (softened)
- 1 1/4 cups granulated sugar (250g)
- 1/4 cup natural unsweetened cocoa powder
- 2 teaspoons pure vanilla extract
- 4 large eggs
Ganache Topping
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- Extra chocolate shavings (for garnish)
- Sweetened whipped cream (for serving)
- Fresh berries (for serving)
Instructions
- Prepare the crust: Preheat your oven to 350°F. Place Oreo cookies into a food processor and pulse until they become fine crumbs. Drizzle melted butter over the crumbs and mix well to moisten evenly.
- Set the crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust for 5-7 minutes to set it. Remove from the oven and reduce the oven temperature to 325°F.
- Melt the chocolate: In a microwave-safe bowl, melt the chopped bittersweet chocolate in 20-30 second intervals, stirring between bursts until fully melted. Set aside to cool slightly.
- Make the filling: In a large bowl, combine softened cream cheese, granulated sugar, cocoa powder, and vanilla extract. Beat with a hand mixer until the mixture is smooth and creamy.
- Add eggs: Add the eggs one at a time to the cream cheese mixture, mixing on low speed just until each egg is incorporated, scraping the sides of the bowl as needed. Avoid overmixing to prevent cracks in the cheesecake.
- Combine chocolate: Gently fold the melted chocolate into the cheesecake batter until just combined.
- Bake the cheesecake: Pour the filling over the prepared crust and smooth the top. Bake at 325°F for 50-60 minutes, until the center is almost set but still slightly jiggly. Turn off the oven and crack the door to allow the cheesecake to cool slowly for 15 minutes.
- Cool the cheesecake: Remove from the oven and run a thin knife around the pan edge to loosen the cheesecake. Let it cool at room temperature for 1-2 hours, then refrigerate to chill completely for 2-3 hours or overnight.
- Prepare ganache topping: Remove the sides of the springform pan and place the cheesecake on a serving plate. In a microwave-safe bowl, heat the chocolate chips and heavy cream for 30 seconds. Stir well and heat additional 15-30 seconds if needed until smooth.
- Apply ganache: Pour the ganache evenly over the top of the cheesecake. Chill in the refrigerator for 30 minutes to set the ganache.
- Serve: Garnish the cheesecake with extra chocolate shavings, and serve with sweetened whipped cream and fresh berries on the side for an elegant presentation and added flavor contrast.
Notes
- Be careful not to overmix the batter once the eggs are added to prevent cracks in the cheesecake.
- Using a water bath is optional but can help prevent cracking and promote even baking.
- Letting the cheesecake cool slowly in the oven with the door cracked helps to avoid temperature shock that can cause cracks.
- For best flavor, chill the cheesecake overnight before serving.
- The ganache topping adds a smooth, shiny finish and extra chocolate richness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
