Silky Chocolate Cheesecake

29  Ratings
  • 15 min prep
  • 6 hr 10 min total
  • Makes 12 servings.

Silky Chocolate Cheesecake Recipe


  • 21 OREO Cookies, finely crushed (about 2 cups)
  • 2 Tbsp. sugar
  • 1/3 cup butter or margarine, melted
  • 2 pkg. (4 oz. each) sweet baking chocolate, divided
  • 2 eggs
  • 2/3 cup light corn syrup
  • 1/3 cup heavy whipping cream
  • 1-1/2 tsp. vanilla
  • 2 pkg. (8 oz. each) brick cream cheese, cubed, softened


  • Heat  oven to 325°F.
  • Mix  cookie crumbs, sugar and butter until well blended; press onto bottom and 1-1/2 inches up side of 9-inch springform pan. Microwave 6 oz. chocolate as directed on package.
  • Blend  next 4 ingredients in blender until smooth. With blender running, gradually add cream cheese through opening at top of blender, blending until smooth. Blend in melted chocolate. Pour into crust.
  • Bake  50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. When ready to serve cheesecake, melt remaining chocolate; drizzle over cheesecake.

Recipe Tips

Size-WiseLooking for a special treat? One serving of this cheesecake is full of chocolatey flavor.

SubstituteSubstitute 60 crushed NILLA Wafers for the crushed OREO Cookies.

NoteIf baking cheesecake in dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.


Nutrition Information

Makes 12 servings.

Nutrition per serving:

    • Calories 450 
    • Total fat 31 g
    • Saturated fat 18 g
    • Cholesterol 110 mg
    • Sodium 310 mg
    • Carbohydrate 43 g
    • Dietary fiber 2 g
    • Total sugars 30 g
    •     Includes added sugars n/a
    • Protein 5 g
    • Vitamin A 15 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 6 %DV
    • Iron 10 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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