Chocolate Cheesecake with Oreo Crust
October 09, 2013
Categories: Desserts, Cakes, Dairy, Cheese, Kid Pleaser, Make-Ahead, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, New Years, Potluck, Thanksgiving, Valentine's Day, Winter, Oven Bake, Refrigerator, Make it from scratch, Cheesecake, Cream Cheese, Chocolate more
"This is the best and easiest recipes that will earn you much praise from your friends and family when you serve it to them"
- CHOCOLATE CRUST
- CHOCOLATE SOUR CREAM TOPPING
- Serving Size: 1 (123.6 g)
- Calories 337.4
- Total Fat - 17.5 g
- Saturated Fat - 10.6 g
- Cholesterol - 86 mg
- Sodium - 462 mg
- Total Carbohydrate - 30.8 g
- Dietary Fiber - 0.6 g
- Sugars - 25.5 g
- Protein - 15.8 g
- Calcium - 461.2 mg
- Iron - 0.6 mg
- Vitamin C - 0.2 mg
- Thiamin - 0 mg
Preheat oven to 350 degrees F.
Position rack in center of oven (too high or too low of rack placement will cause baking problems).
Lightly grease (butter) a 9-inch springform pan.
To Prepare Chocolate Crust; NOTE: set aside to cool before using.
In a food processor, whirl cookie crumbs to fine crumbs. Add butter; whirl 5 to 10 seconds more. Transfer the crumb mixture to prepared pan, (being careful not to get crumbs on sides of pan). Press crumb mixture firmly and evenly over the bottom.
Bake 10 minutes. Remove from oven and cool crust completely on a wire rack. Maintain oven temperature to bake the cheesecake,
For the filling: In a large bowl, combine cream cheese and sugar; cream just until light and fluffy. Add eggs, one at a time, beating after each addition. NOTE: Do not over beat the mixture.
Beat in flour, salt, whipping cream, and vanilla extract; set aside.
In a medium bowl, place 1 1/2 cups of the cream cheese mixture. Gradually add the melted chocolate; stir until well combined. Stir in chocolate chips; set aside.
Pour cream cheese mixture over prepared cookie crust.
Place cheesecake in center of middle oven rack. Position a baking pan filled halfway with hot water on lower rack.
Bake 15 minutes.
Reduce heat to 300 degrees F. Bake another 1 hour or until edges are light brown and center is almost set.
Cool slightly then refrigerate 24 hours.
BEFORE SERVING THE CHEESECAKE, make the chocolate sour cream topping: In a medium bowl, combine sugar, cocoa, sour cream, and vanilla extract. Spread topping over top of the cold cheesecake. Serve.
Tips & Variations
No special items needed.