The only thing better than cheesecake is a rich, creamy, decadent chocolate cheesecake. The only thing better than chocolate cheesecake is chocolate cheesecake with a crispy crunchy Oreo crust. The only thing better than a chocolate Oreo cheesecake is one topped with thick and luscious raspberry whipped cream. ‘Nuff said.
Ingredients – Crust
- 33 Oreos
- 1 stick or ½ cup butter
Instructions – Crust
In the food processor (or with a rolling pin and a plastic bag) crush the Oreos until they form a fine crumb. Add the butter and blitz until everything comes together. Press into a springform pan, making sure you cover the bottom and go up the sides by an inch or so.
Put your pan in the freezer while your oven preheats to 350F (10-15 minutes). You want your butter frozen before it hits the hot oven as that will give you the ultimate crunchy crust.
Before putting your frozen crust into the oven, cover the bottom with a thick layer of aluminum foil to prevent the butter and Oreo centers from oozing out of the pan and making a mess in your oven. Bake the crust for 15 minutes then let it cool while you make your filling.
Ingredients – Filling
- 32 oz cream cheese (4 packages of 8oz), room temperature
- 4 eggs, room temperature
- 1½ cups sugar, room temperature (hehehehe)
- ½ tsp salt
- 8 oz melted and cooled unsweetened chocolate
- 1 cup heavy whipping cream
- 2 tsp vanilla
Instructions – Filling
In a food processor, mix the cream cheese (2 minutes), scrape down the sides and add the eggs one at a time with the mixer running (another 2 minutes). Add the sugar and salt, with the mixer running. Scrape down the sides. Add the chocolate, with the mixer running (another 2 minutes). Scrape down the sides, then add the cream and vanilla with the mixer running for another few minutes. Your mix should be easily pourable with a thick and luscious consistency.
Put your springform pan (the bottom well insulated with aluminum foil) into a large baking pan, and pour the batter into the springform pan. Pour hot water into the baking pan. Make sure not to get any in the aluminum protective layer around the cake. Pour until the water goes half way up the sides of the springform pan.
Bake at 325F for an hour and a half.
Take the pan out of the water bath, remove the foil, and let it cool completely. Put it in the fridge for it to cool further. This will take several hours…unfortunately.
If you’re having problems removing the ring of your springform pan, use a hair dryer on the heat setting and gently aerate the sides of your pan. Run a knife dipped into hot water along the insides of your pan.
Ingredients – Topping
- 4 cups frozen raspberries
- 1 tbsp cornstarch
- 1 tbsp sugar
- 1 cup heavy whipping cream
- Oreos, lots (if your mother hasn’t eaten them all)
Instructions – Topping
Put the raspberries in a small saucepan on high heat and let them turn into a bubbling syrupy mix. Strain if you don’t like seeds. Take a small ladle of the now-thin liquid and whisk into the cornstarch and sugar mix. When the mix forms a smooth paste, mix it back into the rest of the raspberry liquid and put back on the heat (around medium) and stir until it thickens, around 2-5 minutes.
Let cool while you whip up your cream, then fold the raspberry mix into your cream and spread over the cake. Garnish with whole Oreos and pieces of large chopped Oreos for a beautiful crunch on the top and bottom!
This cake will easily serve 15-20 people. It’s rich and decadent and totally outstanding. Enjoy!