Introduction

This rich and creamy chocolate cheesecake is a decadent treat that doesn’t require a water bath, making it easier to prepare without sacrificing texture. With a crunchy Oreo crust and smooth chocolate filling, it’s sure to impress at any gathering.

A slice of chocolate cheesecake with three visible layers sits on a white plate: the bottom dark crust is crumbly and black, the middle filling is thick, light brown, and creamy with a slightly spongy texture, and the top layer is a smooth, darker brown ganache. On top of the slice, there are several swirls of white whipped cream decorated with small dark chocolate curls. The plate rests on a teal cloth on a white marbled surface, with chocolate curls scattered around and a silver fork partially visible nearby. Another slice of the same cake is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons butter, melted (salted or unsalted)
25 Oreos

10 oz dark chocolate
32 oz cream cheese, softened to room temperature

1 ⅓ cups granulated sugar
1 ½ teaspoons vanilla extract

⅔ cup sour cream, room temperature preferred
4 large eggs, room temperature, lightly beaten

Instructions

Step 1: Preheat your oven to 325°F (160°C) and wrap the outside of a 9-inch springform pan with foil to prevent leaks.

Step 2: Crush the Oreos into fine crumbs using a food processor. Mix the cookie crumbs with melted butter until evenly moistened. Press this mixture firmly into the bottom and partially up the sides of the springform pan to form the crust.
Step 3: Chop the dark chocolate into small pieces if needed and melt it in a microwave-safe bowl. Heat in 30-second intervals, stirring well between each, until smooth. Set aside to cool.
Step 4: In a stand mixer or large bowl with a hand mixer, beat the softened cream cheese and sugar together until smooth, scraping down the bowl as needed.

Step 5: Add sour cream and vanilla extract, mixing on low speed until combined.
Step 6: When the chocolate is near room temperature (not hot or hardened), drizzle it into the batter while mixing on low speed until blended.
Step 7: Add eggs one at a time, mixing just until combined after each addition. Avoid over-mixing to prevent cracks. Scrape the bowl and mix again gently to ensure everything is combined.

Step 8: Pour the cheesecake batter over the Oreo crust and spread evenly. Place the wrapped springform pan on a cookie sheet and bake for 70-75 minutes. The edges should be set, and the center slightly jiggly when gently touched.
Step 9: Let the cheesecake cool to room temperature, then refrigerate for at least 6 hours before serving. Keep it in the springform pan; remove the ring when slicing and replace it for storage. Top with whipped cream if desired.

Tips & Variations

Use salted butter for a slight contrast in flavor or unsalted butter for more control over salt content.

For a more intense chocolate flavor, use bittersweet or semi-sweet dark chocolate instead of regular dark chocolate.
Room temperature ingredients help to create a smooth batter and prevent cracks in the cheesecake.
If you don’t have a food processor, place Oreos in a sealed plastic bag and crush with a rolling pin.

Storage

Store the cheesecake in the refrigerator, covered, in its springform pan for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat is not recommended to preserve texture.

How to Serve

A slice of chocolate mousse cake is shown on a white plate resting on a white marbled surface. The dessert has three distinct layers: a bottom thin layer of dark, crumbly chocolate crust; a thick middle layer of light brown, fluffy chocolate mousse with a smooth texture; and a thin top layer of firmer chocolate mousse, slightly darker in color. On top, there are three small dollops of white whipped cream, each decorated with tiny dark chocolate shavings. The slice is accompanied by a light-colored fork positioned to the right on the plate, and more chocolate shavings are scattered around the plate. In the background, another piece of the same cake is slightly out of focus, set against a soft white backdrop. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Oreos with graham crackers, chocolate cookies, or any other sturdy cookie. Just ensure they are crushed finely and combined well with butter to hold the crust together.

Why is there no water bath in this recipe?

This cheesecake is designed to be baked without a water bath, which makes preparation simpler while still achieving a creamy and smooth texture. Wrapping the pan with foil helps prevent leaks and keeps moisture in during baking.