Ingredients
Scale
- 24 Oreo cookies
- 5 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- 24 ounces cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 8 ounces semi-sweet chocolate, melted and slightly cooled
- ½ cup sour cream
- 3 ounces semi-sweet chocolate, melted (for web design)
- 3 ounces white chocolate, melted (for web design)
Instructions
- Preheat the oven to 350°F (175°C). Crush the Oreo cookies until they resemble sand, releasing a sweet aroma.
- Mix the cookie crumbs with melted butter and optional sugar. Press firmly into a 9-inch springform pan to form the crust, feeling its texture as you shape it.
- Bake the crust for 10 minutes and then allow it to cool completely; this helps maintain its structure.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth, creating a luscious mixture.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until just combined; the mixture should be creamy without lumps.
- Slowly fold in the melted semi-sweet chocolate until fully incorporated; you'll see an even dark brown batter.
- Pour the chocolate cheesecake filling over the cooled Oreo crust carefully, smoothing out the top with an offset spatula.
- Drizzle melted white chocolate in concentric circles on top of the cheesecake. Pipe thin lines of melted dark chocolate across these circles and drag a toothpick from center outward to create a spider web pattern.
- Bake until edges are set but center jiggles slightly when nudged—this indicates it's perfectly done.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 420
- Sugar: 23g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg