Ingredients
Oreo cookies (1 cup crushed, about 14 cookies)
Unsalted butter (2 tablespoons, melted)
Cream cheese (8 ounces, full-fat, softened)
Granulated sugar (1/4 cup)
Large egg (1, room temperature)
Vanilla extract (1 teaspoon)
Heavy cream (1/2 cup)
Semi-sweet chocolate (1 ounce, melted)
Instructions
Preheat oven to 350°F (175°C)
Crush Oreo cookies in a food processor or using a ziplock bag and rolling pin
Mix crushed cookies with melted butter until crumbs clump together
Press mixture firmly into the bottom and up the sides of a greased 8-inch springform pan, creating an even crust
Bake crust for 10 minutes, then let cool slightly
In a bowl, beat cream cheese and sugar until smooth and creamy
Add egg and vanilla extract, mixing until fully incorporated
Fold in heavy cream until light and slightly fluffy
Stir in melted chocolate until smooth
Pour mixture over cooled crust
Bake for 35 minutes, or until center is set with a slight jiggle
Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight before serving
Notes
Crushed Oreos can be stored in the freezer for up to 3 months
Use a silicone spatula to avoid air bubbles in the batter
Springform pan should be tightly wrapped in parchment paper to prevent leaks during baking
Oreos can be substituted with store-bought chocolate sandwich cookies
For non-dairy option, use coconut cream and vegan cream cheese
- Prep Time: 20
- Cook Time: 35
- Category: Chocolate Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 250
- Sugar: 16g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 12g
- Carbohydrates: 24g
- Fiber: 0.75g
- Protein: 4g
- Cholesterol: 60mg