Triple Chocolate Oreo Cheesecake (Printer-Friendly)

Luscious chocolate layers meet crisp Oreo crust in this creamy cheesecake topped with silky ganache.

# What You'll Need:

→ Crust

01 - 320 g Oreo cookies, classic chocolate variety, finely crushed
02 - 75 g unsalted butter, melted

→ Filling

03 - 700 g full-fat cream cheese, room temperature
04 - 180 g granulated sugar
05 - 3 large eggs, room temperature
06 - 2 teaspoons pure vanilla extract
07 - 180 ml sour cream or full-fat Greek yogurt
08 - 170 g semisweet or dark chocolate, melted and slightly cooled
09 - 30 g unsweetened cocoa powder
10 - 1 teaspoon espresso powder (optional for depth)

→ Ganache Topping

11 - 120 ml heavy cream
12 - 120 g semisweet or dark chocolate, chopped

# Steps to Follow:

01 - Combine finely crushed Oreo cookies with melted unsalted butter in a mixing bowl. Stir until the mixture resembles wet sand and is evenly moistened.
02 - Press cookie mixture firmly and evenly into the base of a greased 23 cm springform pan. Bake in a preheated oven at 175°C for 8 minutes. Remove and allow crust to cool completely on a wire rack.
03 - Beat room temperature cream cheese in a stand mixer or with electric beaters until smooth and creamy, scraping down the bowl as needed. Gradually add granulated sugar and beat until fully integrated and glossy.
04 - Add eggs one at a time, mixing on low speed and scraping the bowl between additions. Avoid overmixing to prevent excess air in the batter.
05 - Gently fold in melted, slightly cooled semisweet or dark chocolate until fully combined, creating a uniform chocolate base.
06 - Add cocoa powder, vanilla extract, and espresso powder if using. Mix briefly until just incorporated. Stir in sour cream or Greek yogurt for added richness and smooth texture.
07 - Pour the chocolate cheesecake filling over the cooled cookie crust, smoothing the top. Bake at 175°C for 50–60 minutes, or until the edges are set and the centre remains slightly wobbly.
08 - Turn off the oven and prop the door open. Let the cheesecake cool gently inside the oven for 1 hour to prevent surface cracks.
09 - Transfer cheesecake to a wire rack and cool completely at room temperature. Refrigerate for at least 4–6 hours, preferably overnight, to allow the texture to set fully.
10 - Heat heavy cream in a small saucepan or microwave until just steaming. Pour over chopped chocolate in a bowl, let sit for 1 minute, then stir slowly until silky and smooth.
11 - Spread ganache evenly over the chilled cheesecake. Return to the refrigerator for 30 minutes, or until ganache is set and glossy.
12 - Release the cheesecake from the pan, slicing with a hot, clean knife for neat edges. Serve as is or with whipped cream and fresh berries as desired.

# Extra Suggestions:

01 - Ensure all dairy ingredients and eggs are at room temperature for a smooth, lump-free filling.
02 - Do not rush the gradual cooling and chilling steps; patience yields a creamy, crack-free texture.
03 - Leftovers keep well covered in the refrigerator for up to five days, or may be frozen for one month.
04 - Using a water bath during baking further prevents cracking and promotes even texture.

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