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Chocolate Swirled Cheesecake

Looking for a rich, beautiful dessert that will stun your company? This Chocolate Swirled Cheesecake is easy and so pretty to make!
Prep Time15 minutes
Cook Time1 hour
Course: Dessert
Keyword: cheesecake, crust, ganache, oreo
Servings: 10 slices
Author: Emily - My Messy Kitchen

Ingredients

For the crust:

  • 36 Oreos do not use double stuffed!
  • 6 tbsp salted butter melted

For the filling:

  • 32 oz full fat cream cheese room temperature
  • 1 ¾ cup granulated sugar
  • 4 eggs room temperature
  • ¾ cup full fat sour cream room temperature
  • 2 tbsp vanilla extract

For the ganache:

  • 8 oz semi-sweet chocolate
  • ¾ cup heavy cream

Instructions

For the crust:

  • Add Oreos to a food processor and blend until you reach a fine crumb. You can also seal the cookies in a ziplock bag and and crush with a rolling pin or other heavy object.
  • Add melted butter and mix until well combined. Press into a 9 inch springform pan and refrigerate until needed. I like to use a glass with a flat bottom or measuring cup to really press it down evenly.

For the ganache:

  • Roughly chop the chocolate and add to a heat proof bowl. Heat the cream in the microwave for 45 seconds to 1 minute. Pour hot cream over the chocolate and allow to sit for 5 minutes. Whisk the mixture until it is smooth and incorporated. Set aside until needed.

For the filling:

  • In the bowl of a stand mixer beat the cream cheese on medium high until smooth, 2-3 minutes. Add in the granulated sugar, sour cream and vanilla and mix until smooth. With the mixer on low, add in the eggs and mix until fully incorporated.

For assembly:

  • Preheat the oven to 350°. Add ⅓ of the cheesecake mixture to the crust. Spoon in ⅓ of the ganache in dollops and then repeat twice. Take a spoon or knife and run through the chocolate ganache to swirl.
  • Add to the oven and bake for 50-60 minutes, or until the outside is set and center is jiggly but not loose. Once baked through, turn the oven off, crack open the oven and allow to cool in there for 30 minutes. Remove the cheesecake from the oven, run a knife along the edges of the pan to ensure the crust does not stick and allow to cool completely. Refrigerate at least 1 hour before serving.