OREO® Chocolate Cream Cheesecake

"Chocolate sandwich cookies form the crust and enrich the chocolate filling of this decadent baked cheesecake."
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Ingredients

5 h 30 m servings
Serving size has been adjusted!
Original recipe yields 16 servings

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Directions

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  • Ready In

  1. Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Quarter 20 of the cookies; set aside. Finely crush remaining 12 cookies; press firmly onto bottom of greased pan. Bake 10 minutes.
  2. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in 1-1/2 cups of the quartered cookies. Pour over crust. Sprinkle with remaining quartered cookies.
  3. Bake 50 minutes to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Footnotes

  • Size-Wise
  • Looking for a special treat? One serving of this cheesecake is full of chocolaty flavor.
  • Variation - Chocolate Mint Cheesecake
  • Prepare as directed, using 28 OREO DOUBLE DELIGHT Mint 'n Creme Chocolate Sandwich Cookies. Finely crush 14 of the cookies for the crust and quarter the remaining 14 cookies.

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