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Decadent Black Velvet Dark Chocolate Oreo Cheesecake slice on a plate
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Black Velvet Dark Chocolate Oreo Cheesecake

A rich and creamy cheesecake that combines dark chocolate and Oreos for a delightful dessert experience.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time5 hours
Course: Dessert
Cuisine: American
Keyword: cheesecake, dark chocolate, dessert, indulgence, Oreo
Servings: 12 pieces
Calories: 450kcal

Ingredients

For the crust

  • 2 cups Oreo crumbs Crushed cookies will form the base.
  • 1/4 cup unsalted butter, melted Helps bind the crumbs together.

For the cheesecake

  • 24 oz cream cheese, softened Main ingredient for a creamy texture.
  • 1 cup granulated sugar Balances the tangy cream cheese flavor.
  • 1 cup sour cream Adds tartness to the cheesecake.
  • 1 teaspoon vanilla extract Enhances the overall flavor.
  • 3 large eggs Provides structure to the cheesecake.
  • 1 cup dark chocolate, melted Core flavor of the cheesecake.
  • 1/2 cup crushed Oreos For added texture within the cheesecake.

For the ganache

  • 1 cup dark chocolate chips Main ingredient for the ganache.
  • 1/2 cup heavy cream Used to create the chocolate drip.

For decoration

  • whipped cream For topping the cheesecake.
  • dark chocolate shavings Adds a sophisticated touch.
  • Oreo cookies For nostalgic decoration.
  • chocolate sprinkles For a whimsical finish.

Instructions

Preparation

  • Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  • In a mixing bowl, combine Oreo crumbs and melted butter, then press into the bottom of the prepared pan.
  • Bake the crust for 10 minutes, then allow it to cool completely.

Making the cheesecake

  • In a large bowl, beat softened cream cheese until smooth.
  • Gradually add granulated sugar, then mix in sour cream and vanilla extract.
  • Add eggs one at a time, mixing well after each addition.
  • Pour in the melted dark chocolate, folding in crushed Oreos.
  • Pour the cheesecake mixture into the cooled crust.

Baking

  • Bake in the preheated oven for 60-70 minutes, until edges are set.
  • Turn off the oven, leaving the cake inside with the door slightly ajar for 1 hour.
  • Refrigerate the cheesecake for at least 4 hours or overnight.

Making the ganache and decorating

  • Heat dark chocolate chips and heavy cream in 30-second intervals until smooth.
  • Drizzle ganache around the edges of the cheesecake.
  • Top with whipped cream, dark chocolate shavings, whole Oreo cookies, and chocolate sprinkles.

Notes

For best results, let everything come to room temperature before mixing. Allow the cheesecake to cool properly to prevent cracking.