Ingredients
Scale
- 3 cups Oreo crumbs (fine crumb, whole pack of family size Oreos)
- 4 tablespoons unsalted butter, melted
- 24 ounces cream cheese, room temperature
- 1 cup white granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup sour cream or Greek yogurt, room temperature
- 1/2 cup heavy cream, room temperature
- 1 teaspoon pure vanilla extract
- 8 ounces semi-sweet chocolate bars (Lindt 70%)
- 4 large eggs, room temperature
- 1 1/2 cups Andes peppermint chips
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream (for ganache)
- Andes peppermint chips (for decoration)
- Lindt peppermint truffles (for decoration)
Instructions
- Preheat oven to 325℉ and prepare the springform pan.
- Blend Oreos into fine crumbs and mix with melted butter.
- Press the crumb mixture into the pan and bake for 12 minutes.
- Melt semi-sweet chocolate in the microwave.
- Beat cream cheese, sugar, and cocoa powder until smooth.
- Incorporate sour cream, heavy cream, vanilla, and melted chocolate, then add eggs.
- Fold in peppermint chips, pour into the pan, and set up a water bath.
- Bake for 70-80 minutes, cool, then refrigerate for at least 6 hours.
- Prepare ganache by heating cream and mixing with chocolate chips.
- Pour ganache over cheesecake and decorate.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for best results.
Avoid overmixing to prevent cracks in the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 550
- Sugar: 38
- Sodium: 290
- Fat: 34
- Saturated Fat: 20
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 51
- Fiber: 2
- Protein: 8
- Cholesterol: 105