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Best Classic Chocolate Cheesecake with Decadent Oreo Crust

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Indulge in a rich and creamy chocolate cheesecake paired with a crunchy Oreo crust that will leave your taste buds dancing. This dessert is perfect for any occasion and is sure to impress your guests!

Ingredients

Scale
  • 25–30 classic chocolate sandwich cookies (Oreos)
  • 1/2 cup (113g) unsalted butter
  • 32 ounces (907g) full-fat cream cheese, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240g) full-fat sour cream, room temperature
  • 1/2 cup (50g) unsweetened cocoa powder
  • 2 teaspoons non-alcohol vanilla extract
  • 8 ounces (226g) good quality bittersweet or semi-sweet chocolate, melted
  • Heavy cream (optional, for ganache topping)
  • 4 ounces (113g) chopped bittersweet chocolate (for ganache topping)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a food processor, finely crush about 25-30 classic chocolate sandwich cookies until they resemble fine crumbs.
  3. Melt 1/2 cup (113g) of unsalted butter. Pour the melted butter over the Oreo crumbs and mix until thoroughly combined.
  4. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan.
  5. Bake the crust for 8-10 minutes. Once baked, remove from the oven and set aside to cool slightly.
  6. While your crust is cooling, gently melt 8 ounces (226g) of good quality bittersweet or semi-sweet chocolate.
  7. Set the melted chocolate aside to cool slightly to just warm.
  8. Reduce your oven temperature to 300°F (150°C).
  9. In a large mixing bowl, using an electric mixer, beat 32 ounces (907g) of softened full-fat cream cheese on medium speed until smooth and creamy.
  10. Gradually add 1 ½ cups (300g) of granulated sugar, beating until just combined and smooth.
  11. Beat in 4 large room-temperature eggs, one at a time, mixing only until each egg is just incorporated.
  12. Gently fold in 1 cup (240g) of full-fat sour cream, 1/2 cup (50g) of unsweetened cocoa powder, and 2 teaspoons of non-alcohol vanilla extract until just combined.
  13. Slowly pour in the slightly cooled melted chocolate and mix on low speed until the batter is uniform in color and smooth.
  14. Wrap the outside of your springform pan tightly with heavy-duty aluminum foil.
  15. Place the foil-wrapped springform pan into a larger roasting pan.
  16. Pour the cheesecake filling over the cooled Oreo crust in the springform pan.
  17. Carefully pour hot water into the roasting pan, around the springform pan, until the water comes about halfway up the sides of the springform pan.
  18. Carefully transfer the roasting pan to your preheated oven.
  19. Bake for 60-75 minutes, or until the edges are set and slightly puffed, but the center still has a slight jiggle.
  20. Once baked, turn off the oven, but do not remove the cheesecake. Prop the oven door open slightly and let the cheesecake cool in the oven for 1 hour.
  21. After an hour, carefully remove the cheesecake from the water bath and the roasting pan. Place it on a wire rack to cool completely to room temperature.
  22. Once cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for a minimum of 6-8 hours, or preferably overnight.
  23. For the optional ganache topping, heat 1/2 cup (120ml) heavy cream in a small saucepan until simmering.
  24. Place 4 ounces (113g) of chopped bittersweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 5 minutes.
  25. Whisk gently until smooth and glossy. Let cool slightly until it's pourable but not hot.
  26. Carefully remove the sides of the springform pan from the chilled cheesecake. Pour the ganache over the top of the cheesecake, spreading it evenly. Refrigerate for another 30 minutes to allow the ganache to set.

Nutrition

Keywords: Ensure all ingredients are at room temperature for a smooth batter. Avoid overmixing to prevent cracks in the cheesecake. A water bath is essential for even cooking and preventing dryness.

Find it online: https://homebitesia.com/best-classic-chocolate-cheesecake-with-decadent-oreo-crust/