Ingredients

26 Oreo brand chocolate creme filled sandwich cookies

4 tablespoons unsalted butter, melted and cooled

4 ounces semi-sweet baking bar, finely chopped

4 ounces white chocolate baking bar, finely chopped

¾ cup heavy cream, divided

32 ounces block-style cream cheese, room temperature

1 cup granulated sugar

4 large eggs, room temperature

¼ cup full-fat sour cream

2 teaspoons vanilla extract

3 to 4 cups hot water (for the water bath)

4 ounces semi-sweet chocolate baking bar, finely chopped (for ganache)

1 tablespoon clear corn syrup

White chocolate bar shavings (for garnish)

Semi-sweet chocolate bar shavings (for garnish)

Instructions

Step 1: Preheat the oven to 350°F. Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil and lightly spray the inside with non-stick baker’s spray. Set aside.

Step 2: Place the Oreo cookies into a food processor and pulse until fine crumbs form, about 30-60 seconds.

Step 3: While the processor runs, slowly drizzle in the melted butter until the mixture resembles wet sand.

Step 4: Press the crust mixture evenly into the bottom of the prepared springform pan. Bake for 15 minutes, then remove and allow to cool to room temperature.

Step 5: Reduce oven temperature to 325°F.

Step 6: In a microwave-safe bowl, combine 4 ounces finely chopped semi-sweet chocolate and ¼ cup heavy cream. Heat for 45-60 seconds, stir until smooth, and let cool slightly.

Step 7: In a second bowl, combine 4 ounces finely chopped white chocolate and ¼ cup heavy cream. Microwave 45-60 seconds, stir until smooth, and set aside.

Step 8: In a stand mixer with paddle attachment, beat cream cheese and sugar on medium speed for 2-3 minutes until smooth and creamy.

Step 9: With the mixer on low, add eggs one at a time, fully incorporating each before adding the next. Scrape down the bowl as needed.

Step 10: Add remaining ¼ cup heavy cream, sour cream, and vanilla extract. Mix on low until fully incorporated and smooth.

Step 11: Divide the batter in half. Fold one half gently into the cooled semi-sweet chocolate mixture until no streaks remain.

Step 12: Fold the other half of the batter into the cooled white chocolate mixture until evenly combined.

Step 13: Pour the semi-sweet chocolate cheesecake batter onto the crust and spread evenly.

Step 14: Carefully spoon the white chocolate batter on top without mixing the layers and spread evenly.

Step 15: Place the pan into a large roasting pan on the center oven rack. Pour hot water into the roasting pan to reach 1 to 1½ inches up the sides of the springform pan, avoiding water in the cheesecake batter.

Step 16: Bake for 1 to 1 hour 15 minutes, until edges are lightly golden and center jiggles slightly.

Step 17: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Step 18: Remove from oven, unwrap foil, and cool to room temperature. Refrigerate for at least 8 hours or overnight.

Step 19: For the ganache, combine 4 ounces finely chopped semi-sweet chocolate and ¼ cup heavy cream in a microwave-safe bowl. Heat 45-60 seconds, stir smooth, then add corn syrup and stir again. Let cool 3-4 minutes.

Step 20: Spread the ganache over the chilled cheesecake, careful not to let it drip over the sides.

Step 21: Garnish with white and semi-sweet chocolate shavings. Chill for 15-30 minutes until ganache firms before slicing and serving.

Tips & Variations

Use room temperature eggs and cream cheese for a smoother batter and even baking.

Wrap the springform pan tightly to prevent water from seeping into the cheesecake during the water bath bake.

For extra flavor, add a teaspoon of instant espresso powder to the semi-sweet chocolate mixture.

Swap Oreos with another chocolate cookie for a different crust texture and flavor.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually tastes better when made a day ahead as chilling time allows the flavors to meld and the texture to firm perfectly.

What if I don’t have a springform pan?

A springform pan is recommended to easily release the cheesecake without damaging it. If unavailable, line a regular cake pan with parchment paper that extends over the edges for easier removal.