Ingredients

2 1/4 cups (302g) Oreo cookie crumbs

4 tbsp (58g) salted butter, melted

24 oz (678g) cream cheese, room temperature

1 cup (207g) granulated sugar

3/4 cup (85g) natural unsweetened cocoa powder

1 cup (230g) sour cream

1 tsp vanilla extract

4 large eggs, room temperature

1 cup chopped malted Easter eggs

3/4 cup (240ml) heavy whipping cream, cold

1/4 cup (29g) powdered sugar

2 tbsp (14g) natural unsweetened cocoa powder

1/2 tsp vanilla extract

Additional chopped malted Easter eggs for topping

Instructions

Step 1: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.

Step 2: Combine Oreo cookie crumbs and melted butter in a small bowl. Press the mixture firmly into the bottom and up the sides of the prepared springform pan.

Step 3: Bake the crust for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to protect it from water during the water bath, and set aside.

Step 4: Reduce oven temperature to 300°F (148°C).

Step 5: In a large bowl, beat cream cheese, granulated sugar, and cocoa powder on low speed until smooth and fully combined. Scrape down the sides of the bowl to ensure even mixing.

Step 6: Add sour cream and vanilla extract; mix on low speed until fully incorporated.

Step 7: Add eggs one at a time, mixing slowly after each addition. Scrape down the sides as needed to maintain a smooth batter.

Step 8: Gently fold in the chopped malted Easter eggs.

Step 9: Pour the cheesecake batter evenly over the crust in the springform pan.

Step 10: Place the springform pan inside a larger pan and pour warm water into the larger pan until it reaches halfway up the sides of the springform pan. Make sure water does not touch the top edge covered with foil.

Step 11: Bake for 1 hour and 5 minutes. The center should be set but still have a slight jiggle.

Step 12: Turn off the oven and leave the door closed for 30 minutes to allow the cheesecake to continue cooking slowly.

Step 13: Crack the oven door open and let the cheesecake cool for another 30 minutes to prevent cracking.

Step 14: Remove the cheesecake from the oven and water bath. Refrigerate until firm, about 5-6 hours or overnight.

Step 15: Once firm, remove the cheesecake from the springform pan and transfer it to a serving plate.

Step 16: To prepare the chocolate whipped cream, combine the cold heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract in a large bowl. Whip on high speed until stiff peaks form.

Step 17: Spread the whipped cream evenly over the cheesecake, then sprinkle with additional chopped malted Easter eggs.

Step 18: Refrigerate until ready to serve. The cheesecake is best enjoyed within 3-4 days.

Tips & Variations

Use room temperature eggs and cream cheese to ensure a smooth, lump-free cheesecake batter.

Press crust mixture firmly into the pan to prevent crumbling when slicing.

For extra flavor, try adding a teaspoon of instant espresso powder to the batter to deepen the chocolate taste.

Substitute malted Easter eggs with your favorite chocolate candy pieces if preferred.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best texture, consume within this time frame. When ready to serve, let it sit at room temperature for 10-15 minutes before slicing. Leftovers can be frozen without whipped cream topping for up to 1 month; thaw overnight in the refrigerator.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight to fully set and develop flavors. You can prepare it a day in advance for the best results.

How do I prevent cracks on my cheesecake?

Baking the cheesecake in a water bath helps maintain even heat and moisture, reducing cracks. Additionally, cooling the cheesecake slowly in the oven with the door closed and then cracked open helps minimize cracking.