Crust:

Oreo cookies (with filling), finely crushed

Melted unsalted butter

Chocolate Cheesecake Filling:

Full-fat cream cheese, room temperature

Granulated sugar

Dark chocolate (50–70%), melted

Cocoa powder dissolved in hot water

Sour cream

Large eggs, room temperature

Cherry Topping:

Fresh sweet cherries

Sugar

Lemon juice

Cornstarch mixed with water

Topping:

Sweetened whipped cream

Chocolate shavings (optional)

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1. Preheat the oven to 325°F.

2. Wrap a 9-inch springform pan tightly in foil.

3. Press the Oreo crust firmly into the pan.

4. Pre-bake the crust for 8 minutes.

5. Beat cream cheese and sugar until smooth.

6. Mix in melted chocolate and cocoa mixture.

7. Add sour cream, then eggs one at a time.

8. Pour filling over the crust.

9. Bake in a water bath for 55–65 minutes.

10. Cool slowly, then chill at least 6 hours.

11. Remove the cheesecake from the pan.

12. Spoon cherry topping over the center.

13. Pipe whipped cream around the edges.

14. Garnish with chocolate shavings if desired.

• For best chocolate depth, combine melted chocolate with cocoa dissolved in hot water before adding to the filling.

• Use a water bath and avoid overbaking to prevent cracks.

• For a twist, add a thin ganache layer or spiced cherries for fall vibes.

• Make one day ahead for best flavor and texture.