Cookies and Cream Dark Chocolate Oreo Cheesecake Step-by-step instructions

Before you start

Before starting, bring the cream cheese, eggs, and sour cream to room temperature. This ensures a smooth, lump-free batter. Preheat the oven to 350°F (175°C). Prepare the springform pan by wrapping the outside with a double layer of aluminum foil.

Have all ingredients measured and ready. For the crust, you will need about 20 chocolate cookies, crushed into fine crumbs. The cheesecake needs at least 4 hours to chill, so plan accordingly.

Instructions

Prepare and Bake

1. 1Prepare the Crust and Batter
   Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with aluminum foil. In a food processor, pulse the chocolate cookies into fine crumbs. Mix with melted butter and press firmly into the bottom of the pan. Bake for 10 minutes, then cool completely. In a large bowl, beat the cream cheese and sugar until smooth. Add the vanilla bean paste, then beat in the eggs one at a time. Mix in the sour cream until just combined.
   Look for The crust is firm and the batter is smooth with no lumps.
   Tip Make sure the cream cheese is fully softened to avoid lumps.
2. 2Fold in Chopped Cookies
   Chop the dark chocolate cream cookies into chunky pieces. Gently fold the chopped cookies into the cheesecake batter with a rubber spatula until evenly distributed. Pour the batter over the cooled crust and smooth the top.
   Look for The batter is thick with visible cookie chunks throughout.
   Tip Fold gently to keep the cookie pieces intact.

The crust is golden and firm. The batter is smooth and thick, with chopped cookie pieces evenly distributed.

The cheesecake bakes in a water bath until the edges are set and the center is slightly moist but not liquid. It then cools slowly in the oven to prevent cracking.

Make Ganache and Chill

3. 3Bake the Cheesecake
   Place the springform pan in a larger roasting pan and fill with hot water halfway up the sides. Bake at 350°F (175°C) for 55-65 minutes, until the edges are set and the center is slightly moist but not liquid. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour. Then refrigerate for at least 4 hours or overnight.
   Look for The cheesecake is set around the edges and the center is slightly moist but not liquid.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip The water bath prevents cracking and ensures even baking.
4. 4Make the Ganache
   While the cheesecake cools, finely chop the 70% dark chocolate and place in a heatproof bowl. Heat the heavy cream in a small saucepan until simmering. Pour the hot cream over the chocolate and let sit for 2 minutes. Stir until smooth and glossy. Let the ganache cool until thickened but still pourable.
   Look for The ganache is smooth and glossy, and thickens as it cools.
   Tip Use a spatula to stir gently to avoid air bubbles.

The ganache is smooth, glossy, and thickens as it cools. The cheesecake is fully chilled and firm. The ganache is poured over the top and spread evenly, then allowed to set until it is no longer runny.

Decorate and Serve

5. 5Top with Ganache
   Once the cheesecake is fully chilled, remove it from the springform pan and place on a serving plate. Pour the cooled ganache over the top, spreading it evenly to the edges with an offset spatula. Allow the ganache to set for about 15 minutes at room temperature.
   Look for The ganache is evenly spread and begins to set.
   Tip Pour slowly to avoid overflow.
6. 6Pipe Whipped Cream
   In a chilled bowl, whip the cold heavy cream with confectioners' sugar and vanilla extract until stiff peaks form. Transfer to a piping bag fitted with a star tip. Pipe whipped cream peaks around the top edge of the cheesecake.
   Look for The whipped cream holds stiff peaks and pipes cleanly.
   Tip Chill the bowl and beaters for best results.
7. 7Garnish and Serve
   Press the halved chocolate cookies around the side of the cheesecake, gently pressing them into the whipped cream or ganache. Slice a thick triangular wedge and lift it with a metal cake server. Serve chilled.
   Look for The cheesecake is garnished with cookie halves and ready to serve.
   Tip Use a sharp knife dipped in hot water for clean slices.

Whipped cream forms stiff peaks and pipes into tall, elegant peaks around the edge. Cookie halves are pressed around the side. The cheesecake is sliced into thick wedges and served chilled, showing a tall, layered cross-section.

Common mistakes

Overmixing the batter after adding the eggs can incorporate too much air, leading to cracks. Beating the cream cheese while it is still cold creates lumps. Not using a water bath can cause the cheesecake to crack or bake unevenly.

Pouring the ganache while it is too warm can cause it to run off the sides. Also, ensure the cheesecake is fully chilled before removing the springform pan, or it may fall apart.

How to tell it’s done

The cheesecake is done when the edges are set and the center is slightly moist but not liquid. The internal temperature should reach 160°F (71°C) when measured with an instant-read thermometer.

The surface should look dull, not shiny, and the cheesecake should be slightly puffed around the edges. After cooling in the oven for an hour and then chilling, the cheesecake should be firm to the touch and slice cleanly.

• Egg dishes: 160°F (71°C) in the thickest part