Chocolate Cheesecake with Oreo Crust

20
Servings
45m
Prep Time
85m
Cook Time
2h 10m
Ready In


"This is the best and easiest recipes that will earn you much praise from your friends and family when you serve it to them"

Original recipe yields 20 servings
OK
  • CHOCOLATE CRUST
  • FILLING
  • CHOCOLATE SOUR CREAM TOPPING

Nutritional

  • 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

Step 1

Preheat oven to 350 degrees F.

Step 2

Position rack in center of oven (too high or too low of rack placement will cause baking problems).

Step 3

Lightly grease (butter) a 9-inch springform pan.

Step 4

To Prepare Chocolate Crust; NOTE: set aside to cool before using.

Step 5

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.

Step 6

Bake 10 minutes. Remove from oven and cool crust completely on a wire rack. Maintain oven temperature to bake the cheesecake,

Step 7

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.

Step 8

Beat in flour, salt, whipping cream, and vanilla extract; set aside.

Step 9

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.

Step 10

Pour cream cheese mixture over prepared cookie crust.

Step 11

Place cheesecake in center of middle oven rack. Position a baking pan filled halfway with hot water on lower rack.

Step 12

Bake 15 minutes.

Step 13

Reduce heat to 300 degrees F. Bake another 1 hour or until edges are light brown and center is almost set.

Step 14

Cool slightly then refrigerate 24 hours.

Step 15

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.

Related

ChefChickee

What a delicious dessert this is! The topping is the best!

review by:
(13 Oct 2018)