Dark Chocolate Oreo Cheesecake: Creamy, Glossy, No Water Bath

A slice of cheesecake with a chocolate cookie crust, cookie pieces scattered through the filling and a glossy dark chocolate top is hard to resist.

This recipe gives you the cookies and cream flavor in a rich, creamy dessert that slices cleanly and looks like a bakery centerpiece. The steps are simple, and the chilling time does most of the work for you.

This Oreo cheesecake brings together two favorites in one dessert: a chocolate cookie crust, a smooth cream cheese filling studded with chopped sandwich cookies, and a pour of melted dark chocolate across the top.

You chop the cookies by hand so the crust and filling keep a pleasant texture, with fine crumbs for the base and larger pieces for bites of cookie in every slice.

Grated dark chocolate adds a deep, slightly bitter note against the sweet cream. Finish the dessert with a ring of whipped cream rosettes and a whole cookie on the rim, and it is ready to slice and serve after a long chill.

Ingredients

Why this recipe works

The crust is made from crushed cookies and melted butter, which bind together and bake into a firm, sliceable base. A short bake sets the crumbs and gives the crust a dry, crisp edge that holds up under the rich filling.

The filling is beaten until smooth before the eggs go in, which keeps it creamy rather than grainy. Baking at a moderate temperature and cooling the cheesecake gradually in the turned-off oven prevents cracks and gives a dense, even texture. The long chill firms the filling so the chocolate top sets cleanly.

Notes and substitutions

Use full-fat cream cheese and sour cream for the best structure. Low-fat versions soften more and can weep after chilling. Bring the cream cheese and eggs to room temperature before you start so the filling blends without lumps.

You need a 9-inch springform pan so the cheesecake can be unmolded cleanly. A box grater, a chef's knife and a wooden board are used for the cookies and chocolate, and a heatproof pitcher makes the chocolate pour steady.

Dark chocolate gives the top its depth; semisweet works if you prefer a sweeter finish.

• Dark chocolate: Semisweet chocolate, chopped and melted, for a sweeter top
• Sour cream: Full-fat Greek yogurt, for a similar tang
• Heavy cream: Chilled whipping cream with at least 30 percent fat

Equipment

• 9-inch springform pan
• Chef's knife and wooden cutting board
• Box grater
• Stand or hand mixer
• Piping bag with a star tip
• Heatproof pitcher