Oreo Cheesecake Chocolate Ganache (Print-Friendly Version)
A decadent Oreo cheesecake layered on a crunchy cookie crust and topped with smooth chocolate ganache and homemade whipped cream. Perfect for chocolate lovers and celebrations any time of year, it's one to keep handy.
# Ingredients You’ll Need:
→ Crust
01 -
35 Oreo cookies, filling removed
02 -
5 tablespoons unsalted butter, melted
→ Cheesecake Filling
03 -
32 ounces cream cheese, softened, full-fat brick style
04 -
1 cup granulated sugar
05 -
3/4 cup sour cream
06 -
1 teaspoon vanilla extract
07 -
4 large eggs, lightly beaten, room temperature
08 -
15 Oreo cookies, roughly crushed
→ Chocolate Ganache Topping
09 -
3 ounces semisweet chocolate, in chips or chopped
10 -
1/2 cup heavy cream
# How to Make It:
01 -
Preheat oven to 325°F. Lightly grease a 9-inch springform pan.
02 -
Separate 35 Oreo cookies and remove the filling. Process cookies into fine crumbs using a food processor. In a bowl, combine cookie crumbs with melted butter until fully moistened. Press mixture into the base and along the sides of the prepared springform pan as high as possible. Use a flat-bottomed glass for compacting. Set aside.
03 -
Place 15 Oreo cookies in a plastic bag and break into coarse pieces using a rolling pin. Do not over-crush; substantial pieces are preferable. Set aside.
04 -
In a large mixing bowl, beat softened cream cheese and granulated sugar with an electric mixer on medium-low speed until completely smooth, scraping down the sides as needed.
05 -
Add sour cream and vanilla extract to the mixture. Continue beating until smooth and thoroughly blended.
06 -
With mixer on low speed, gradually mix in lightly beaten eggs until just incorporated. Avoid overmixing to prevent excess air in the batter.
07 -
Gently fold the coarse Oreo pieces into the cheesecake batter using a spatula to distribute evenly.
08 -
Pour cheesecake batter into the prepared crust. Smooth the top. Bake at 325°F for 55 minutes or until the center is almost set but slightly jiggly. Remove from oven and allow to cool completely at room temperature, then refrigerate for a minimum of 6 hours or overnight.
09 -
In a heatproof bowl, combine semisweet chocolate and heavy cream. Microwave in 30-second intervals, stirring between each, until smooth and glossy. Cool slightly before using.
10 -
Once cheesecake is fully chilled, spread ganache over the top. Garnish with whipped cream and extra Oreo pieces if desired. Slice and serve chilled.
# Extra Suggestions:
01 -
Store covered in the refrigerator for up to 5 days; may be tightly wrapped and frozen for several months.