Description

Chocolate ganache cheesecake with an Oreo crust, a rich baked chocolate cheesecake filling, and a smooth chocolate ganache topping (for one 8-inch / 20 cm springform pan).

Ingredients

Oreo crust

220 g (about 25 cookies) Oreo cookies – classic
80 g (1/3 cup) unsalted butter – melted

Chocolate cheesecake

290 g (10 oz) baking chocolate – semi-sweet, chopped
650 g (23 oz / about 2¾ cups) cream cheese – full-fat, room temperature (Philadelphia)
200 g (1 cup) granulated sugar – white
160 g (2/3 cup) sour cream – full-fat or Greek yogurt
2 tsp vanilla extract – liquid
4 large eggs – room temperature

Chocolate ganache

50 g (2 oz) baking chocolate – semi-sweet, chopped
50 g (1/4 cup) heavy cream – full-fat (30–35%)

Instructions

Oreo crust

Blend the Oreo cookies in a food processor until finely ground, then mix with the melted butter.
Press the mixture firmly into the bottom of an 8-inch / 20 cm springform pan lined with parchment paper, bringing the crust slightly up the sides.
Refrigerate while preparing the filling.

Chocolate cheesecake batter

Melt the chopped chocolate in a double boiler or microwave until smooth, then let it cool slightly.
Beat the cream cheese and sugar on medium speed for 1 minute until smooth.
Add the sour cream, vanilla, and eggs gradually at low speed until just combined.
Mix in the melted chocolate at low speed until smooth and homogeneous.

Baking

Preheat the oven to 302°F / 150°C and bring water to a boil.
Pour the batter over the Oreo crust and smooth the top.
Place a baking tray filled with hot water on the rack below the cheesecake.
Bake the cheesecake on the rack above for about 90 minutes.
Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour.
Cover and refrigerate for at least 6 hours (overnight) before unmolding.

Chocolate ganache

Heat the chopped chocolate and heavy cream together until smooth and fluid.
Pour the ganache over the chilled cheesecake and serve immediately, or chill briefly to set.