Chocolate Cheesecake
Imagine a delicious Chocolate Cheesecake made in a creamy New York style. It has a tasty Oreo Crust and includes instructions for using a water bath to prevent any cracking
Yield: 12 Servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Ingredients
- 24 Oreo Cookies, crushed to fine crumbs
- 6 tbsp unsalted butter, melted
- 1 cup semisweet chocolate chips
- 24 ounces cream cheese, softened (very important)
- 1 cup sugar
- 3 tbsp flour
- 3 large eggs
- 1/2 cup sour cream
- 2 tsp vanilla extract
Instructions
- Combine crushed Oreo cookies and melted butter in a medium bowl. Press the crumb mixture into a 9″ springform pan, making the crust go up the sides 1″ high. Refrigerate for 20 minutes.
- In a microwave, melt chocolate chips in 30-second increments (a total of 90 seconds), stirring each time until completely smooth.
- Using a stand mixer, blend cream cheese, sugar, and flour until smooth. It’s important to use softened cream cheese to avoid small chunks. Add eggs one at a time, ensuring each is fully mixed before moving on. With the mixer on low speed, pour in the melted chocolate. Add sour cream and vanilla, mixing until smooth. Carefully pour the mixture into the chilled springform pan.
- Wrap the bottom of the cheesecake in foil (see water bath directions above) and place it in a water bath, then put it in the oven. Bake in a preheated oven at 350 degrees F (175 degrees C) for 60 minutes.
- After baking, open the oven door about 4-5 inches and let the cheesecake cool for 2 hours in the partially opened oven. Remove and refrigerate for 4-6 hours before serving.
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