Oreo Cheesecake Chocolate Crust (Print-Friendly Version)

Creamy Oreo cheesecake with a chocolate cookie base and rich ganache, finished with more Oreo pieces.

# Ingredients:

→ Oreo Crust

01 - 300 g whole Oreo cookies
02 - 75 g unsalted butter, melted

→ Cheesecake Filling

03 - 680 g cream cheese, softened
04 - 150 g granulated sugar
05 - 2 large eggs
06 - 1 teaspoon pure vanilla extract
07 - 120 g Oreo cookies, coarsely chopped

→ Chocolate Ganache

08 - 120 ml heavy cream
09 - 100 g semi-sweet chocolate, chopped
10 - 15 g unsalted butter
11 - 0.5 teaspoon pure vanilla extract
12 - 30 g powdered sugar

→ Decoration (optional)

13 - Oreo cookies, halved or crushed, for garnish

# Steps:

01 - Place whole Oreo cookies in a food processor and pulse until finely ground. Combine with melted butter and mix until crumbs are evenly coated. Firmly press the mixture into the base and halfway up the sides of a 23 cm springform pan. Refrigerate while preparing the filling.
02 - In a large bowl, beat softened cream cheese until smooth. Add granulated sugar and continue to mix until combined. Add eggs one at a time, mixing on low speed after each addition. Stir in vanilla extract. Gently fold in coarsely chopped Oreos using a spatula.
03 - Pour the filling into the prepared crust. Smooth the top with a spatula. Bake in a preheated oven at 160°C for 60 to 70 minutes, until the edges are set and the centre is slightly firm, but not jiggly.
04 - Allow cheesecake to cool completely at room temperature. Refrigerate for at least 4 hours, or until fully chilled.
05 - In a small saucepan, bring heavy cream and butter to a simmer. Remove from heat and pour over chopped chocolate in a bowl. Let sit 1 minute, then whisk until smooth. Stir in vanilla extract and sifted powdered sugar until ganache is glossy.
06 - Pour ganache over the chilled cheesecake, smoothing evenly across the top. Garnish with halved or crushed Oreos if desired. Refrigerate for at least 1 hour before slicing and serving.

# Notes & Tips:

01 - For clean slices, wipe the knife with a warm, damp towel between cuts.
02 - The cheesecake is best made 1 day in advance for improved texture and flavour.
03 - To freeze, wrap the cooled cheesecake tightly and store for up to 2 months. Thaw overnight in the refrigerator before serving.

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