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

Tips for success

For the best texture, use full-fat cream cheese and sour cream. Low-fat versions can make the cheesecake less creamy and more prone to cracking. Make sure all dairy ingredients are at room temperature before mixing.

If you don't have vanilla bean paste, scrape the seeds from a vanilla bean or use high-quality vanilla extract. When grating the chocolate, use a cold block for cleaner shavings.

To get clean slices, chill the cheesecake for at least 4 hours, preferably overnight. Dip a sharp knife in hot water, wipe it dry, and cut with a single smooth motion. Clean the knife between slices.

If the ganache is too thick to pour, warm it gently over a double boiler or in the microwave in 10-second bursts. If it's too thin, let it cool a few more minutes before pouring.

Variations

• Mint Chocolate: Add 1/2 teaspoon peppermint extract to the batter and use mint-filled chocolate cookies instead of the plain ones. Top with a drizzle of melted white chocolate for a festive look.
• Peanut Butter Swirl: Warm 1/2 cup peanut butter and swirl it into the batter before baking. Use peanut butter-filled chocolate cookies and garnish with chopped peanuts for extra crunch.
• Coffee Infused: Dissolve 1 tablespoon instant espresso powder in the heavy cream before making the ganache. The coffee enhances the dark chocolate flavor and adds depth to the cheesecake.
• Gluten-Free Option: Use gluten-free chocolate sandwich cookies for the crust and the chunks. Ensure all other ingredients are certified gluten-free. The texture will be slightly different but still delicious.

Storage and make-ahead

Fridge

Cover and refrigerate the cheesecake for up to 5 days. Keep it in an airtight container or wrap the pan with plastic wrap.

Freezer

Freeze the undecorated cheesecake for up to 2 months. Wrap tightly in plastic wrap and foil.

Reheat

This cheesecake is best served cold. If you prefer it at room temperature, let it sit out for 15-20 minutes.

Store the cheesecake in the refrigerator, covered, for up to 5 days. Keep it in an airtight container or wrap the springform pan with plastic wrap.

The whipped cream may soften slightly over time, but the cheesecake will remain delicious. For best texture, bring it to room temperature for about 15 minutes before serving, though it's also great straight from the fridge.

This cheesecake is an excellent make-ahead dessert. Prepare it up to 2 days in advance, but wait to add the whipped cream and cookie halves until just before serving to keep them looking fresh. You can also freeze the undecorated cheesecake for up to 2 months; thaw overnight in the refrigerator before adding the toppings.

Serving ideas

Serve the cheesecake chilled, straight from the refrigerator. Use a metal cake server to lift each slice onto plates, showing off the tall layers. The combination of creamy filling, crunchy cookies, and glossy ganache is rich, so a small slice is plenty. Pair with a cup of coffee or a glass of cold milk to balance the sweetness.

For a truly stunning presentation, arrange the slices on a large platter and dust with a little cocoa powder or extra chocolate shavings if desired — though the video doesn't show this, it's a simple touch.

The cheesecake is a showstopper at parties and holidays, and the cookie halves around the edge make it look like a professional bakery creation. Enjoy every bite.

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

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 tbsp vanilla bean paste
• 3 large eggs, at room temperature
• 1 cup sour cream
• 20 dark chocolate cream cookies, chopped into chunks
• 1/2 cup 70% dark chocolate shavings
• 6 oz 70% dark chocolate, finely chopped
• 1/2 cup heavy cream
• 1 cup heavy cream, cold
• 2 tbsp confectioners' sugar
• 12 dark chocolate cream cookies, halved

Instructions

1. Heat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with foil. In a bowl, combine 1 1/2 cups chocolate cookie crumbs with 6 tablespoons melted butter; press firmly into the bottom of the pan. Bake for 10 minutes, then cool. In a large bowl, beat the cream cheese and sugar until smooth. Add the vanilla bean paste, then the eggs one at a time, beating well after each. Mix in the sour cream until just combined.
2. Gently fold the chopped dark chocolate cookies and the grated chocolate shavings into the cream cheese batter using a rubber spatula. Fold until just distributed — do not overmix. Pour the batter over the cooled crust in the springform pan, smoothing the top with an offset spatula.
3. Place the springform pan in a larger roasting pan and add hot water to come halfway up the sides of the springform. Bake at 350°F (175°C) for 55-65 minutes, until the edges are set and the center is slightly glossy but still moist. The internal temperature should read 160°F (71°C) for the eggs to be fully cooked. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
4. While the cheesecake cools, place the finely chopped 70% dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes. Stir gently with a spatula until smooth and glossy. Set aside to cool slightly until it thickens but is still pourable.
5. Once the cheesecake has cooled to room temperature, remove the springform ring. Place the cheesecake on a serving plate. Pour the slightly cooled ganache over the top, using an offset spatula to spread it evenly to the edges. Allow the ganache to set at room temperature for about 15 minutes, then refrigerate for at least 2 hours until firm.
6. In a chilled bowl, beat the cold heavy cream and confectioners' sugar with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overwhip — the cream should be thick and hold its shape. Transfer to a piping bag fitted with a star tip.
7. Pipe whipped cream peaks around the top edge of the cheesecake, spacing them evenly. Press the halved chocolate cookies around the outside edge of the cheesecake, gently pushing them into the cream and ganache so they stick. Refrigerate the decorated cheesecake for at least 30 minutes before serving.
8. Use a sharp knife dipped in hot water and wiped dry to slice the cheesecake into wedges. Lift each slice with a metal cake server, revealing the tall layers of crust, creamy filling, cookie chunks, ganache, and whipped cream. Serve chilled.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

580

Protein

8 g

Carbohydrates

45 g

Fat

42 g

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