Ingredients
For the Crust:
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24 Oreo cookies (or any chocolate sandwich cookies)
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4 tablespoons (½ stick) unsalted butter, melted
For the Cheesecake Filling:
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16 oz (2 packages) cream cheese, softened
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½ cup granulated sugar
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¼ cup brown sugar
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2 large eggs
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1 teaspoon vanilla extract
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½ cup sour cream
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6 oz (about 1 cup) semi-sweet or dark chocolate, melted and slightly cooled
Optional Toppings:
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Chocolate ganache (see below)
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Whipped cream or chocolate shavings
🍫 Optional Ganache Topping:
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½ cup semi-sweet chocolate chips
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¼ cup heavy cream
(Heat cream until hot but not boiling, pour over chocolate chips, wait 1 minute, then stir until smooth.)
🧑🍳 Instructions
1. Preheat Oven:
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Preheat to 325°F (163°C).
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Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
2. Make the Crust:
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Crush Oreos into fine crumbs using a food processor or rolling pin.
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Mix with melted butter until evenly moistened.
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Press mixture firmly into the bottom of the pan.
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Bake for 8–10 minutes, then set aside to cool slightly.
3. Make the Cheesecake Filling:
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In a large bowl, beat cream cheese with both sugars until smooth and creamy.
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Add eggs one at a time, mixing just until combined.
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Mix in vanilla and sour cream until smooth.
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Fold in the melted chocolate and stir until evenly blended.
4. Bake:
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Pour cheesecake filling over the crust and smooth the top.
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Bake for 35–40 minutes, or until the center is mostly set but still slightly jiggly.
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Turn off the oven, crack the door open slightly, and let bars cool in the oven for 30 minutes (helps prevent cracks).
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Then transfer to the fridge and chill for at least 3 hours or overnight.
5. Finish:
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If desired, pour cooled ganache over the chilled cheesecake, spreading evenly.
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Chill again for 30 minutes before slicing into bars.
🍽️ Serving Suggestions:
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Garnish with whipped cream, chocolate curls, or a sprinkle of cocoa powder.
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Serve chilled — they taste even better the next day!
✅ Tips:
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For a mocha twist, add 1 teaspoon instant espresso powder to the filling.
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Use room temperature cream cheese and eggs for a smooth, lump-free texture.
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Store leftovers in the fridge for up to 5 days, or freeze up to 2 months (wrap tightly).