A decadent chocolate cheesecake with an oreo cookie crust

Still searching for what to cook ?

Name: Chocolate Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: not set
Ingredients: 32 ounces Philadelphia Brand Cream Cheese; 4 large Eggs; 2 large Egg yolks; 1 3/4 cups Granulated sugar; 3 tablespoons All purpose flour; 12 ounces bittersweet chocolate Lindt Excellence is my favorite; 1 cup whipping cream; 1 teaspoon Almond Extract; 1 teaspoon Vanilla Extract; 9 ounces oreo cookies; 1/4 cup butter

Find the most delicious recipes here

INGREDIENTS

32 ounces Philadelphia Brand Cream Cheese
4 large Eggs
2 large Egg yolks
1 3/4 cups Granulated sugar
3 tablespoons All purpose flour
12 ounces bittersweet chocolate ; Lindt Excellence is my favorite
1 cup whipping cream
1 teaspoon Almond Extract
1 teaspoon Vanilla Extract
Crust
9 ounces oreo cookies
1/4 cup butter

INSTRUCTIONS

For the Crust:

Preheat oven to 350 degrees.

Crush the oreo cookies to fine crumbs, either in a food processor or in a ziplock bag with a rolling pin. Pour the crumbs into a bowl. Melt the butter and drizzle over the crumbs. Toss to mix well. Pour into a springform pan and press evenly into the bottom with a glass. Bake for 5-7 minutes until it smells good. Remove from oven and cool.

If your springform pan is not water tight, use a large sheet of tinfoil to create a water tight seal around it. Place the springform pan in a roasting pan and put a kettle of water on the stove top to boil. You'll use the roasting pan to cook the cheesecake in a "water bath". This helps the cheesecake cook evenly.

Preheat the oven to 500 degrees.

For the Filling:

In the bowl of a standing mixer, beat the cream cheese until smooth, scraping bowl often. Add eggs and egg yolks one at a time, mixing after each addition and scraping bowl down. Sift the flour and sugar together and add to cream cheese mixture. Scrape bowl. Add the extracts.

Break the chocolate into little pieces and place it in a heat-proof bowl. Heat the whipping cream in the microwave until it's nearly boiling. Pour it over the chocolate and let sit a few minutes, then stir until smooth. Stir into the cream cheese mixture.

Pour the filling into the crust and set the roasting pan on the oven rack. Pour the boiling water into the roasting pan, being careful not to splash the cheesecake. Bake at 500 degrees for 7 minutes, then lower the oven temperature to 300 degrees and cook another 45-55 minutes, until the center of the cheesecake registers 160 degrees on an instant read thermometer.

Remove from the oven and remove from the water bath immediately. Remove the tin foil and cool on a cooling rack for 30 minutes, then transfer to refrigerator and chill 8 hours.

NOTES

Alert editor

Chocolate Cheesecake

32 ounces Philadelphia Brand Cream Cheese
4 large Eggs
2 large Egg yolks
1 3/4 cups Granulated sugar
3 tablespoons All purpose flour
12 ounces bittersweet chocolate Lindt Excellence is my favorite
1 cup whipping cream
1 teaspoon Almond Extract
1 teaspoon Vanilla Extract
 Crust
9 ounces oreo cookies
1/4 cup butter

For the Crust:

Preheat oven to 350 degrees.
Crush the oreo cookies to fine crumbs, either in a food processor or in a ziplock bag with a rolling pin.  Pour the crumbs into a bowl.  Melt the butter and drizzle over the crumbs.  Toss to mix well.  Pour into a springform pan and press evenly into the bottom with a glass.  Bake for 5-7 minutes until it smells good.  Remove from oven and cool.

If your springform pan is not water tight, use a large sheet of tinfoil to create a water tight seal around it.  Place the springform pan in a roasting pan and put a kettle of water on the stove top to boil. You'll use the roasting pan to cook the cheesecake in a "water bath".  This helps the cheesecake cook evenly.

Preheat the oven to 500 degrees.
For the Filling:
In the bowl of a standing mixer, beat the cream cheese until smooth, scraping bowl often.  Add eggs and egg yolks one at a time, mixing after each addition and scraping bowl down.  Sift the flour and sugar together and add to cream cheese mixture.  Scrape bowl.  Add the extracts.

Break the chocolate into little pieces and place it in a heat-proof bowl.  Heat the whipping cream in the microwave until it's nearly boiling.  Pour it over the chocolate and let sit a few minutes, then stir until smooth.   Stir into the cream cheese mixture.

Pour the filling into the crust and set the roasting pan on the oven rack.  Pour the boiling water into the roasting pan, being careful not to splash the cheesecake.  Bake at 500 degrees for 7 minutes, then lower the oven temperature to 300 degrees and cook another 45-55 minutes, until the center of the cheesecake registers 160 degrees on an instant read thermometer.

Remove from the oven and remove from the water bath immediately.  Remove the tin foil and cool on a cooling rack for 30 minutes, then transfer to refrigerator and chill 8 hours.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (207g)
Recipe Makes: 12 Servings

Calories: 743
Calories from Fat: 465 (63%)

Amt Per Serving		% DV

	Total Fat 51.7g	69 %
	Saturated Fat 27.6g	138 %
	Monounsaturated Fat 15.8g
	Polyunsanturated Fat 2.7g
Cholesterol 211.6mg		65 %
Sodium 370.3mg		13 %
Potassium 356.1mg		9 %
Total Carbohydrate 63.3g		19 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 59.9g
Protein 10g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 743

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe