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OREO Chocolate Cheesecake

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.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 25g 
   Saturated fat 12g 
Cholesterol 75mg 
Sodium 300mg 
Carbohydrate 37g 
   Dietary fiber 2g 
   Total sugars 26g 
Protein 5g 
Vitamin A10 %DV
Vitamin C0 %DV
Calcium6 %DV
Iron10 %DV

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