Ingredients

2 ¾ cups (369g) Oreo cookie crumbs (about 31 Oreos)

5 tablespoons (70g) butter (salted or unsalted, melted)

24 ounces (678g) cream cheese (room temperature)

½ cup (104g) sugar

3 tablespoons (21g) natural unsweetened cocoa powder

8 ounces semi-sweet chocolate (melted)

1 ¼ cups (300ml) heavy whipping cream (cold)

¾ cup (86g) powdered sugar

1 teaspoon vanilla extract

1 cup (240ml) heavy whipping cream (cold) – for the topping

½ cup (58g) powdered sugar – for the topping

1 teaspoon vanilla extract – for the topping

Desired toppings (such as chocolate shavings, fresh fruit, mini chocolate chips, sprinkles, etc.)

Instructions

Step 1: Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.

Step 2: In a small bowl, combine the Oreo cookie crumbs and melted butter. Press this mixture firmly into the bottom and up the sides of the springform pan to form the crust. Chill in the fridge while preparing the filling.

Step 3: In a large mixing bowl, beat the cream cheese, sugar, and cocoa powder together until smooth and well combined.

Step 4: Add the melted semi-sweet chocolate to the cream cheese mixture and blend until fully incorporated and smooth. Set aside.

Step 5: In a separate large bowl, whip 1 ¼ cups of cold heavy whipping cream with ¾ cup powdered sugar and 1 teaspoon vanilla extract on high speed until stiff peaks form.

Step 6: Gently fold the whipped cream into the chocolate cream cheese mixture in two parts, being careful to keep it light and airy.

Step 7: Pour the filling over the chilled crust and spread evenly. Refrigerate for 5-6 hours or overnight until firm.

Step 8: For the whipped cream topping, whip 1 cup cold heavy whipping cream with ½ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.

Step 9: Remove the cheesecake from the springform pan and place it on a serving platter. Pipe the whipped cream around the edge of the cheesecake using a piping tip if desired.

Step 10: Decorate the top of the cheesecake with your preferred toppings such as chocolate shavings, mini chocolate chips, or fresh fruit.

Step 11: Keep the cheesecake refrigerated until ready to serve.

Tips & Variations

For a nutty twist, add finely chopped toasted nuts to the crust mixture before pressing it into the pan.

Use white chocolate instead of semi-sweet chocolate for a different flavor profile.

Let the cream cheese soften fully at room temperature for a smoother filling texture.

If you don’t have a piping tip, you can spread the whipped cream topping with a spatula for a rustic look.

FAQs

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

Yes, you can substitute Oreos with any chocolate or vanilla cookies you prefer. Just crush them finely and mix with melted butter for the crust.

Do I need a stand mixer to make the filling?

A stand mixer makes whipping easier and faster, but you can also use a hand mixer or whisk vigorously by hand until the ingredients are smooth and the cream forms stiff peaks.