Go Back
Homemade Black-Bottom Chocolate Chip Cheesecake photo
Print Recipe Save it for later

Black-Bottom Chocolate Chip Cheesecake

This Black-Bottom Chocolate Chip Cheesecake is a decadent dream with creamy filling, chocolate ganache, and a crunchy Oreo crust. Perfect for any celebration or sweet craving!
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Chocolate, Dessert, Easy, Oreo
Servings: 12 servings

Ingredients

For the Oreo Crust:

  • 36 cookies Oreo cookies regular
  • 6 tablespoons unsalted butter melted

For the Cheesecake Filling:

  • 32 ounces full-fat cream cheese room temperature (4 blocks)
  • 1 cup full-fat sour cream room temperature
  • 1.5 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 4 large egg yolks room temperature
  • 3 large eggs room temperature
  • 0.5 cup heavy cream room temperature
  • 1 cup mini semi-sweet chocolate chips divided
  • 1.5 tablespoons all-purpose flour

For the Chocolate Ganache:

  • 4 ounces semi-sweet chocolate roughly chopped
  • 0.33 cup heavy cream
  • 2 teaspoons light corn syrup optional
  • Chocolate curls optional, for garnish
  • 0.5 cup mini semi-sweet chocolate chips remaining, for topping

Instructions

Prepare the Oreo Crust

  • Preheat oven to 325°F (160°C). Crush Oreo cookies into fine crumbs using a food processor.
  • Combine cookie crumbs with melted unsalted butter in a mixing bowl and stir until well combined.
  • Press mixture firmly into bottom of 9-inch springform pan using the bottom of a measuring cup to create an even layer.
  • Bake crust for 10 minutes, then remove from oven and let cool while preparing the filling.

Make the Cheesecake Filling

  • In a large mixing bowl, beat cream cheese with an electric mixer until smooth and creamy.
  • Add sour cream, granulated sugar, and vanilla extract; mix until combined.
  • Add egg yolks one at a time, mixing well after each addition.
  • Incorporate whole eggs, then add heavy cream and all-purpose flour; mix well.
  • Fold in 1 cup of mini semi-sweet chocolate chips.

Bake the Cheesecake

  • Pour cheesecake filling over cooled Oreo crust in the springform pan.
  • Bake for about 50-60 minutes until center is set but still slightly jiggly.
  • Turn off oven and leave cheesecake inside for 1 hour to cool gradually and prevent cracks.

Prepare the Chocolate Ganache

  • In a double boiler or microwave, heat chopped semi-sweet chocolate and 1/3 cup heavy cream until melted and smooth.
  • Stir in light corn syrup if using, then allow ganache to cool slightly.
  • Pour ganache over cooled cheesecake.

Chill and Serve

  • Refrigerate cheesecake for at least 4 hours or preferably overnight.
  • Run a knife around edge of springform pan before releasing sides.
  • Top with remaining mini semi-sweet chocolate chips and optional chocolate curls for garnish.

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • Electric Mixer
  • Rubber spatula
  • Measuring Cups and Spoons
  • Double boiler or microwave-safe bowl
  • Cooling Rack
  • Food Processor

Notes

  • Ensure all ingredients are at room temperature for a smoother cheesecake filling.
  • Avoid overmixing the batter to prevent cracks in the cheesecake.
  • If cracks appear, cover them with a drizzle of chocolate ganache for a beautiful finish.
  • Try gluten-free or dairy-free substitutions to accommodate dietary needs.
  • Store leftover cheesecake in an airtight container in the refrigerator for up to one week.