Double Oreo Chocolate Cheesecake {Basic Chocolate Cheesecake}

If this picture doesn't make your tummy grumble, you're probably an alien.

Just sayin.


I honestly had problems writing this because I was so distracted by this staring me in the face. It really is as good as it looks.  Creamy & chocolatey.

This is my very favorite recipe for basic chocolate cheesecake as well- just omit the Oreos and you can adapt it any way you choose.  Some day I'm swirling caramel into this baby.

Double Oreo Chocolate Cheesecake

Recipe adapted from Easybaked

-2 1/2 cups Oreos, crushed
-1/4 cup butter (melted)

-2 (8oz.) packages of cream cheese, softened

-1/2 cup sugar
-3 eggs
-2 cups Nestle DARK chocolate morsels (melted)
-1 cup heavy whipping cream
-1 Tbsp vanilla

-20 Oreos, cut into quarters

Preheat oven to 325 degrees.

Combine Oreo crumbs with 1/4 cup butter. Press into the bottom of an 8 or 9 inch springform pan to form the crust.

Beat softened cream cheese and sugar together until smooth. Add eggs one at a time, beating in between each one. Add melted chocolate, heavy cream, and vanilla, and beat until smooth.  Stir in 1 1/2 cups of the quartered Oreos.

Pour mixture into crust and allow to sit at room temp for 30 minutes.  Top evenly with remaining Oreo quarters for garnish.

Place cheesecake on a cookie sheet and bake for 60 minutes.

Turn off the oven, open the oven door a little and allow cheesecake to sit for another 30 minutes.

Remove cheesecake from oven and run knife around edge of pan.  Remove edge of pan. 

Allow the cheesecake to come to room temperature. 

Refrigerate cheesecake for at least 24 hours before serving to allow flavors to meld.

Tip- For a Chocolate Coconut version you can combine 1 egg white, 7 ounces of sweetened coconut flakes, and 7 ounces (1/2 can) of sweetened condensed milk, and press this mixture over the crust before pouring the cheesecake batter on top.  Bake time remains the same.