This ultra-creamy cheesecake is packed with Oreo cookies and topped with rich chocolate ganache—an irresistible dessert for true chocolate lovers!

For the Crust:

24 Oreo cookies (crushed)

5 tbsp unsalted butter, melted

For the Cheesecake Filling:

24 oz (680 g) cream cheese, softened

1 cup (200 g) granulated sugar

1 tsp vanilla extract

3 large eggs

1 cup (240 ml) sour cream

15 Oreo cookies, roughly chopped

For the Chocolate Ganache:

1 cup (240 ml) heavy cream

8 oz (225 g) semi-sweet or dark chocolate, chopped

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1. Prepare the Crust:

Preheat oven to 325°F (160°C).

Mix crushed Oreos with melted butter until fully combined.

Press mixture into the bottom of a 9-inch springform pan.

Bake for 10 minutes. Remove and let cool.

2. Make the Cheesecake Filling:

In a large bowl, beat cream cheese and sugar until smooth.

Add vanilla extract and eggs one at a time, mixing well.

Mix in sour cream until fully incorporated.

Gently fold in chopped Oreos.

Pour filling over cooled crust.

3. Bake:

Bake for 50–60 minutes, until edges are set but the center still jiggles.

Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.

Transfer to refrigerator and chill at least 4 hours or overnight.

4. Make the Ganache:

Heat heavy cream in a small saucepan until just about to boil.

Pour over chopped chocolate in a heatproof bowl. Let sit 2 minutes.

Stir until smooth and glossy.

Pour over chilled cheesecake, spreading evenly. Chill 30 more minutes to set.

Decorate with extra Oreos, crushed cookie crumbs, or whipped cream.

Cheesecake is best served chilled.

To slice cleanly, dip a sharp knife in warm water and wipe clean between cuts.