Ingredients
**For the cookie Crust**
36 Oreo cookies, finely crushed
8 tablespoons (4 oz) unsalted butter, melted
**For the Chocolate Cheesecake Filling**
12 oz bittersweet chocolate, chopped
24 oz full-fat cream cheese, softened
1 cup granulated sugar
¼ cup light brown sugar
2 tablespoons cocoa powder
4 large eggs + 2 egg yolks, room temperature
1 cup heavy cream, room temperature
2 teaspoons vanilla extract
**For the Ganache (Optional)**
16 oz semi-sweet chocolate, chopped
1¼ cups heavy cream
Instructions
1. Line a 9×13 baking pan with parchment paper, leaving a 2-inch overhang.
2. Mix Oreo crumbs and melted butter. Press into the pan and bake at 350°F for 10 minutes. Cool and lower oven to 325°F.
3. Melt the chocolate using a double boiler or microwave. Stir until smooth.
4. Beat cream cheese until smooth. Add sugars and cocoa powder. Mix in eggs, yolks, and cream until just combined.
5. Fold in melted chocolate and vanilla. Pour filling over crust and smooth the top.
6. Bake for 35 minutes. The center should jiggle slightly. Cool to room temp, then chill 4 hours or overnight.
7. To make ganache: heat cream and pour over chopped chocolate. Stir until glossy. Spread over chilled bars and set.
8. Slice using a hot knife for clean edges. Serve chilled or at room temp.
Notes
Use room temperature dairy for the smoothest texture.
Refrigerate up to 5 days, or freeze for 2 months.
Ganache is optional but highly recommended for a bakery-style finish.
Great with toppings like berries or whipped cream.
For a mocha twist, swirl in espresso-infused chocolate before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 420
- Sugar: 28g
- Sodium: 240mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg