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5 from 1 vote

Oreo Chocolate Ganache Cheesecake

Who wants a slice of Oreo Heaven? You can't go wrong with Oreos baked inside a luscious cheesecake, baked on top of a thick, buttery Oreo Crust, then topped with a chocolate fudge ganache and a layer of Oreos on top of that! Yum!
Author: Kim Lange

Ingredients

Oreo Crust

  • 20 Oreo cookies finely crushed
  • 4 Tablespoons butter melted

Oreo Cheesecake

  • 4 packages of cream cheese 8oz, softened
  • 1 cup vanilla Greek Yogurt
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 15 Oreo Cookies roughly chopped

Chocolate Ganache

  • 2 cups semi-sweet chocolate chips
  • 2/3 cup heavy whipping cream

For the Topping

  • 15 Oreo Cookies roughly chopped
  • Optional: Sprinkles

Instructions

  • Preheat oven to 350 degrees and place a 9"x13" pan on the bottom rack of your oven and fill half way with water. Position a rack just above the pan, in the middle of the oven.

Oreo Crust

  • Crush 20 oreo cookies into crumbs and add in the melted butter and mix until combined.
  • Press the crumbs in a 10" spring form pan in an even layer.
  • Bake for 5 minutes, then remove from oven, set aside.

Oreo Cheesecake

  • Using a mixer, beat the cream cheese until smooth.
  • Add the greek yogurt, sugar and vanilla and beat until combined, scraping down the sides of bowl when necessary.
  • Add the eggs one at a time, beating in between.
  • Gently fold in the chopped Oreo cookies, then pour into the spring form pan.
  • Bake for 1 hour, or until the center of the cheesecake is only slightly jiggly.
  • Turn the oven off, and crack the oven door open slightly, letting the cheesecake rest inside the oven for 1 to 2 hours.
  • Let cool on counter top until room temperature, then refrigerate (covered) for 2 hours.
  • After cheesecake has cooled, prepare chocolate ganache.
  • Microwave heavy cream until very hot for a couple of minutes.
  • Add chocolate chips and let sit for about 5 minutes without touching then whisk until they chocolate becomes velvety smooth.
  • Pour chocolate ganache on top of cheesecake and spread to distribute, then add the 15 roughly chopped Oreo cookies on top of the ganache. Add sprinkles if you want?
  • Cover and place cheesecake in the refrigerator.
  • Take out 30-45 minutes before serving to let the cheesecake come to room temperature.
  • Run a knife along the edges of the cake to loosen from the spring form pan.
  • Gently unlock it and serve your cheesecake!