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Chocolate Cheesecake
Need the perfect dessert recipe to end your dinner party? This double chocolate baked cheesecake with a rich OREO Cookie crust is the best choice!
Ingredient list
- 18 OREO Cookies, finely crushed
- 3 Tbsp. butter, melted
- 2 pkg. (8 oz. each) brick cream cheese, softened
- 1¼ cups sour cream, divided
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 2 Tbsp. flour
- 1 tsp. vanilla
- 2 eggs
- ¾ cup powdered sugar
Nutrition factsNutrition information
Recipe Tips
Heat oven to 325°F.
Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.
Beat cream cheese in large bowl with mixer speed until creamy. Add 1/2 cup sour cream, granulated sugar, cocoa powder, flour and vanilla; mix well. Add eggs, one at a time, beating on low speed after each just until blended. Pour over crust.
Bake 50 to 55 min. or until center is almost set. Run knife or spatula around rim of pan to loosen cake; cool before removing rim.
Refrigerate cheesecake 4 hours.
Mix remaining 3/4 cup sour cream with the powdered sugar until blended. Serve spooned over cheesecake.
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