Cookies and Cream Dark Chocolate Oreo Cheesecake Tips, FAQ & printable recipe

Tips for success

For the best texture, make sure all dairy ingredients are at room temperature before mixing. This helps the batter emulsify properly, resulting in a creamy, smooth cheesecake.

When folding in the chopped cookies, use a gentle hand to keep the pieces intact. Overmixing can break them down and turn the batter gray.

To get clean slices, dip a sharp knife in hot water and wipe it dry between cuts. This prevents the cheesecake from sticking and gives you neat, professional-looking wedges.

The cheesecake is best served chilled, straight from the refrigerator, as it holds its shape better and the flavors are more pronounced.

Variations

• Mint Chocolate: Add 1/2 teaspoon peppermint extract to the cheesecake batter and use mint-flavored chocolate cookies. Garnish with chocolate mint leaves.
• Peanut Butter Swirl: Warm 1/2 cup peanut butter and swirl into the batter before baking. Use chocolate peanut butter cups instead of cookies for the topping.
• Espresso Kick: Dissolve 1 tablespoon instant espresso powder in the sour cream before adding to the batter. Use chocolate cookies with a coffee cream filling.
• Berry Topping: Instead of ganache, top the cheesecake with a layer of fresh raspberries or strawberries and a glaze made from berry jam.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 5 days. The cheesecake is best served chilled.

Freezer

Freeze the cheesecake (without whipped cream and cookie garnish) for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator.

Reheat

No reheating needed. Serve chilled. If the ganache is too firm, let the cheesecake sit at room temperature for 10 minutes before serving.

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. The whipped cream may soften over time, but the cheesecake will remain delicious.

To keep the cookie halves crisp, it is best to add them just before serving. If storing for longer, consider adding the garnish fresh.

The cheesecake can be made up to 2 days in advance. After baking and cooling, cover the pan tightly with plastic wrap and refrigerate.

The ganache can be made a day ahead and stored in the refrigerator; reheat gently before pouring. The whipped cream should be made fresh on the day of serving.

Serving ideas

Serve the cheesecake chilled, straight from the refrigerator. Cut thick slices with a hot knife and lift them with a metal cake server. The cheesecake is rich, so a small slice is satisfying. Pair it with a cup of strong coffee or a glass of cold milk to balance the sweetness.

For a more dramatic presentation, dust the top with a little cocoa powder or shaved chocolate before serving. The whipped cream peaks and cookie halves around the edge make it a stunning centerpiece for any dessert table. Enjoy it as the finale to a special meal or as a treat for a crowd.

Frequently asked questions

Recipe card

Cookies and Cream Dark Chocolate Oreo Cheesecake

Prep 30 minCook 1 hRest 4 hTotal 5 h 30 minServes 12

Ingredients

• 32 oz cream cheese, softened
• 1 cup granulated sugar
• 2 tsp vanilla bean paste
• 4 large eggs, at room temperature
• 1 cup sour cream
• 20 dark chocolate cream cookies (like Oreo), chopped
• 8 oz 70% dark chocolate, finely chopped
• 1 cup heavy cream
• 1 1/2 cups heavy cream, cold
• 3 tbsp confectioners' sugar
• 1 tsp vanilla extract
• 12 dark chocolate cream cookies, halved

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

720

Protein

10 g

Carbohydrates

55 g

Fat

52 g

Automatic estimate from the ingredient list, not laboratory-verified.