OREO Chocolate Cheesecake

Whole and crushed chocolate sandwich cookies encase a rich baked chocolate and sour cream filling in this luscious cheesecake.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 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 egg s
  • 1 tsp. vanilla
  • 2 Tbsp. sugar

Nutrition facts

Recipe Tips


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.