This cheesecake is ahhmazing!
So I have to admit, I’m terrified of baking cheesecakes.
Pretty much as terrified as making pie crust!
I have made plenty of no bake cheesecakes but never a real cheesecake.
So it was time to face my fears and get it done!
The whole time I was making it, I was praying to the cheesecake gods that my cheesecake doesn’t crack.
And well, it didn’t!!!
After a night in the fridge, I was prepared to see a sad, cracked cheesecake, but was pleasantly surprised 🙂
And guess what – no water bath!!!
It’s all starts with an oreo crust, the cheesecake is very creamy, with a hint of coffee and intense chocolate flavor. Serve with a dollop of whipped cream, caramel(or chocolate) drizzle and some chocolate chips and you have one super indulgent and delicious dessert 🙂
Comments: I love cheesecake and chocolate so this was perfect. I was sweating it that my cheesecake might crack but as you can see no ugly cracks here whooho!
Negatives: A little time consuming the worst part was waiting for it overnight!
Will I make this again? Yes that’s a no brainer 🙂
Here’s how to make it:
Makes 1 (12in) cheesecake
For the crust:
- 30 oreo cookies, finely crushed
- 4 tbsp butter, melted
Directions: In a bowl combine the crushed oreos and melted butter and mix with a spatula until it looks like a wet sand. Spread the mixture in a 12 in (cooking spray sprayed) springform pan, making sure to go up the sides. Set aside while preparing the cheesecake.
- 3 (8oz) packages cream cheese, room temp
- 1 cup sour cream
- 1 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips, melted
- 2 tbsp cocoa powder
- 1 tsp instant espresso
- 4 large eggs, room temp
Preheat oven to 325F.
In the bowl of your electric mixer, beat the cream cheese until fluffy. Add the sour cream, sugar, salt and vanilla and beat until combined. Add the melted chocolate, cocoa powder and instant espresso and beat until incorporated. One by one, add in the eggs and mix just until incorporated. Pour in the prepared oreo crust.
Bake for 50 mins or until the cheesecake is firm but the middle looks wet and a little wobbly.
Turn the oven off, open the oven door and let the cheesecake cool in the oven for 2 hrs.
Cover with plastic wrap and chill overnight.