OREO Chocolate Cheesecake
Whole and crushed chocolate sandwich cookies encase a rich baked chocolate and sour cream filling in this luscious cheesecake.
Prep time30 min
Total time6hr 15min
ServingsMakes 14 servings.
Ingredients
- 36 OREO Cookies, divided
- 5 Tbsp. butter or margarine, melted
- 5 oz. semi-sweet baking chocolate, divided
- 1 pkg. (8 oz.) brick cream cheese, softened
- ½ cup sugar
- 1½ cups sour cream, divided
- 2 eggs
- 1 tsp. vanilla
- 2 Tbsp. sugar
Preparation
- Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom of pan. Stand remaining 14 cookies around inside edge of pan, firmly pressing bottom edge of each cookie into crust. Set aside.
- Melt 4 oz. chocolate as directed on package; set aside. Beat cream cheese and 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Add 1/2 cup of the sour cream, the eggs and vanilla; beat until well blended. Add melted chocolate; mix well. Pour over crust.
- Bake 35 to 40 min. or until top of cheesecake is slightly puffed and center is almost set. Mix remaining 1 cup sour cream and the 2 Tbsp. sugar; spread over cheesecake. Bake an additional 5 min. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
- Melt remaining chocolate; drizzle over cheesecake. Refrigerate at least 4 hours before serving. Store any leftovers in refrigerator.
Recipe Tips
- Size-Wise
Enjoy a serving of this rich and indulgent cheesecake on occasion.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 380 |
| % Daily Value* | |
| Total fat 25g | |
| Saturated fat 12g | |
| Cholesterol 75mg | |
| Sodium 300mg | |
| Carbohydrate 37g | |
| Dietary fiber 2g | |
| Total sugars 26g | |
| Protein 5g | |
| Vitamin A | 10 %DV |
| Vitamin C | 0 %DV |
| Calcium | 6 %DV |
| Iron | 10 %DV |
