Ingredients
For the crust:
- 1½ cups crushed chocolate cookies (like Oreos, without filling)
- ¼ cup unsalted butter, melted
For the filling:
- 16 oz (2 packages) cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 large eggs
- 1 cup semisweet chocolate chips, melted and cooled slightly
Optional topping:
- Whipped cream
- Chocolate shavings or drizzle
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix crushed chocolate cookies and melted butter until it resembles wet sand. Press mixture into the bottom of the pan to form a crust. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat cream cheese until smooth. Add sugar and vanilla; beat until combined.
- Mix in sour cream, then add eggs one at a time, mixing well after each addition.
- Stir in the melted chocolate until the filling is fully blended and smooth.
- Pour the filling over the crust. Tap the pan gently to release air bubbles.
- Bake for 50–60 minutes, or until the center is just set (slightly jiggly in the middle).
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
- Top with whipped cream and chocolate shavings if desired.
Would you prefer a no-bake version of this instead?