INGREDIENTS
- 24 chocolate sandwich cookies 272 grams, such as Oreos
- ¼ cup unsalted butter melted (½ stick)
- ½ cup heavy cream 114 grams
- 2 cups semisweet chocolate chips 340 grams
- 24 ounces cream cheese 681 grams, room temperature (3 bricks)
- 1 cup granulated sugar 200 grams
- ½ cup sour cream 114 grams, room temperature
- 4 large eggs 200 grams, room temperature
- 1½ teaspoons pure vanilla extract 6 grams
- 2 tablespoons all-purpose flour 15 grams
EQUIPMENT
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Food Processor
- Baking Sheet
- Instant Read Thermometer (optional)
- Hand Mixer
Instructions
- Preheat oven to 375°F. Lightly grease a 9-inch springform pan. Set aside.
- Place the cookies in a food processor and pulse to form fine crumbs. Add the melted butter and pulse until crumbly. Press the crumbs into the bottom and about 1 inch up the sides of the prepared pan.24 chocolate sandwich cookies,¼ cup unsalted butter
- Place the pan on a baking sheet and bake for 15 minutes. Remove from the oven and allow to cool.
- Reduce the oven heat to 350°F.
- Combine the cream and chocolate chips in a microwave-safe bowl. Heat in 20-second increments until lukewarm (~115°F). Remove from the microwave and allow to sit for 3-4 minutes, then stir gently until the mixture is smooth; set aside.½ cup heavy cream,2 cups semisweet chocolate chips
- In a large mixing bowl, beat together the cream cheese, sugar, and sour cream at low speed until thoroughly combined and smooth, about 2-3 minutes.24 ounces cream cheese,1 cup granulated sugar,½ cup sour cream
- Scrape the bottom and sides of the bowl, then add the eggs, one at a time, beating to combine after each one. Stir in the vanilla, then the flour.4 large eggs,1½ teaspoons pure vanilla extract,2 tablespoons all-purpose flour
- Add the ganache mixture, beating slowly and scraping the bowl once, until just combined.
- Pour the batter into the crust. Tap the pan on the countertop a few times to release any air bubbles.
- Place the pan on a baking sheet and bake for 50-60 minutes, until the center is just barely done.
- Turn off the oven, crack the door open with the handle of a wooden spoon, and allow the cake to cool in the oven for 1 hour. Remove the cake from the oven, and set it on a rack to finish cooling. When it’s completely cool, cover the cake, and refrigerate it until ready to serve.
- Garnish the cake with whipped cream and berries, if desired, and serve.
NOTES
- Make sure to get rid of the air bubbles before baking the cheesecake, or else it will not turn out right.
- Don’t forget to let the cheesecake cool for an hour in the oven before taking it out; the heat from the oven will finish cooking the cheesecake and then it will set properly as it cools.
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