Ingredients
Scale
- 24 chocolate sandwich cookies (like Oreos), whole
- 5 tablespoons unsalted butter, melted
- 32 oz cream cheese, softened to room temperature
- 1 1/4 cups granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons liquid red food coloring
- 4 large eggs, room temperature
- 12 chocolate sandwich cookies, roughly chopped
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Whipped cream for garnish
Instructions
- Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing the sides and lining the bottom with parchment paper. Wrap the outside of the pan with two layers of heavy-duty aluminum foil to prevent water leaks during the water bath method.
- To make the crust, pulse 24 whole cookies in a food processor until they form fine crumbs. Pour in the melted butter and pulse until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the softened cream cheese and granulated sugar on medium-low speed until smooth and creamy. Scrape down the sides of the bowl to ensure no lumps remain. Do not overmix to avoid adding too much air.
- Mix in the cocoa powder, sour cream, vanilla extract, and red food coloring until the batter is a uniform red color and smooth.
- Add the eggs one at a time, mixing on low speed just until combined after each addition. Gently fold in the roughly chopped cookies by hand using a spatula.
- Pour the batter over the cooled crust and smooth the top. Place the springform pan inside a large roasting pan. Fill the roasting pan with hot water until it reaches about 1 inch up the sides of the springform pan.
- Bake for 1 hour and 10 minutes to 1 hour and 20 minutes. The center should still have a slight wobble like Jell-O when gently shaken, but the edges should be set. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
- Remove from the water bath and run a thin knife around the edge to release it from the pan. Cool completely on a wire rack, then refrigerate for at least 6 hours or overnight.
- Before serving, make the ganache by heating the heavy cream until simmering, then pouring it over the chocolate chips. Let sit for 3 minutes, then whisk until smooth. Pour over the chilled cheesecake and garnish with whipped cream.
Notes
For the best texture, ensure all refrigerated ingredients (cream cheese, eggs, sour cream) are at room temperature before mixing. This prevents lumps. Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 680
- Sugar: 45g
- Sodium: 380mg
- Fat: 48g
- Saturated Fat: 26g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 145mg