When I saw this recipe I thought that there was no possible way that this dessert could turn out poorly. Oreos, butter, heavy cream, sugar, cream cheese, and chocolate…no possible way. I was right. This thing is dang good.
In fact, the only problem I encountered in making this cheesecake is that my pan wasn’t deep enough to add the sour cream layer on top of the cheesecake, and without this layer the cheesecake had a visibly cracked top. But that issue was hidden by the chocolate ganache layer.
In the past I have been known to cut corners in the time department. I have very little patience. I don’t allow things to set up or chill completely, usually because I have not given myself enough time to complete the dessert. I gave myself plenty of time for this cheesecake, and my planning and patience paid off. The cake cut nicely and had a terrific creamy texture. So, give the cake the time is deserves to set in the oven, chill in the fridge overnight, and chill with the chocolate layer as well.
This recipe is from allrecipes.com. Here is the link to the recipe. I left out the sour cream layer completely, but other than that I did not make any changes. You will need one package of Oreos…unless you plan to snack on them along the way. I crushed them in the food processor, which is tons easier than banging them in a plastic bag that inevitably breaks and creates quite a mess.
Cheesecake alone is decadent, but this one is especially so thanks to the Oreo crust, the layer of Oreo in the middle and the lovely chocolate top. This was a hit at the Christmas party I took it to. You will not be sorry if you take the time to make this! Enjoy.
- 2 cups chocolate sandwich cookie crumbs
- 2 tablespoons butter, melted
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 2 pounds cream cheese, softened
- 1 1/4 cups white sugar
- 1/3 cup heavy whipping cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 4 eggs
- 1 1/2 cups chocolate sandwich cookie crumbs
- 1 cup heavy whipping cream
- 1 1/2 cups semisweet chocolate chips
- 1 teaspoon vanilla extract
- Combine 2 cups cookie crumbs, melted butter, brown sugar, and cinnamon in a medium bowl; firmly press mixture evenly onto bottom and 1 inch up sides of a 10-inch springform pan. Bake at 350 degrees F (175 degrees C) for 5 minutes; set aside.
- In a large bowl, beat cream cheese until smooth. Gradually mix in 1 1/4 cups sugar, 1/3 cup whipping cream, flour, and 1 teaspoon vanilla. Beat in eggs, one at a time, beating after each addition. Pour 1/3 of batter into prepared pan. Top with 1 1/2 cups cookie pieces; pour in remaining batter.
- Bake at 350 degrees F (175 degrees C) for 45 minutes. Turn oven off and leave in oven for 45 minutes. Remove cheesecake, and let cool completely on a wire rack.
- Combine 1 cup whipping cream and chocolate chips in a saucepan; stir over low heat until chocolate melts, and then stir in 1 teaspoon vanilla. Pour mixture over cheesecake while still warm. Refrigerate until serving time. Should be at least 8 hours for refrigerator time, remove about 1/2 hour to 1 hour before serving, remove ring from springform pan, decorate to choice