Triple Chocolate Oreo Cheesecake (Printable Version)

Creamy chocolate cheesecake with an Oreo crust, finished with silky ganache—an impressive dessert for any occasion.

# Ingredients:

→ Crust

01 - 22–24 Oreo cookies, crushed into fine crumbs
02 - 45 grams unsalted butter, melted

→ Chocolate Cheesecake Filling

03 - 900–1350 grams full-fat cream cheese, at room temperature
04 - 200 grams granulated sugar
05 - 3 large eggs, at room temperature
06 - 1 teaspoon vanilla extract
07 - 240 grams sour cream or plain yogurt, at room temperature
08 - 225 grams semi-sweet or dark chocolate, melted and slightly cooled
09 - 30 grams unsweetened cocoa powder
10 - 1 teaspoon espresso powder (optional)

→ Chocolate Ganache Topping

11 - 240 millilitres heavy cream
12 - 225 grams semi-sweet or dark chocolate, finely chopped

# Steps:

01 - Crush Oreo cookies into fine crumbs using a food processor or by sealing them in a bag and pounding with a rolling pin. Blend with melted butter until the mixture resembles wet sand.
02 - Press the cookie mixture evenly into the base of a greased springform pan. Bake at 175°C for 8 minutes, then remove and allow to cool completely.
03 - In a large bowl, beat the cream cheese with a stand or handheld mixer on medium speed until smooth and creamy.
04 - Add granulated sugar to the cream cheese and mix until fully blended.
05 - Add eggs one at a time, mixing at low speed and scraping down sides as needed to avoid overmixing.
06 - Pour in the melted and cooled chocolate, mixing at low speed until combined.
07 - Sift in the cocoa powder, add vanilla extract, and espresso powder if using. Mix gently to combine.
08 - Stir sour cream or yogurt into the mixture until the filling is smooth and well-blended.
09 - Pour the chocolate cheesecake batter over the cooled crust, smoothing the surface with a spatula. Bake at 175°C for 50–60 minutes, or until the edges are set and the centre has a slight wobble. Optionally, use a water bath to minimise cracking.
10 - Once baked, turn off the oven and leave the door slightly ajar for 1 hour to allow gradual cooling.
11 - Transfer the pan to a wire rack to cool to room temperature. Refrigerate the cheesecake for at least 4–6 hours, preferably overnight, until fully set.
12 - Heat the heavy cream in a saucepan until steaming, then pour over the chopped chocolate in a bowl. Allow to stand for a few minutes, then whisk until glossy and smooth.
13 - Pour the ganache over the cold cheesecake, spreading evenly to cover the surface. Chill for 30 minutes to set the ganache.
14 - Release the cheesecake from the springform pan, transfer to a serving plate, slice with a warm knife, and enjoy.

# Notes:

01 - Bring all dairy ingredients to room temperature before use for optimal consistency.
02 - For a crack-free surface, employ a water bath and avoid sudden temperature changes.
03 - Vary flavour by using different chocolate varieties, adding roasted nuts, or swirling in berry purée before baking.

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