Oreo Double Chocolate Cheesecake


I have been incredibly busy this month with the non profit fundraising season in full swing. I work a lot of nights and weekends and sometimes just don’t have enough left in the tank to create something amazing, original and delicious for dinner or dessert during the week. I will slack off for a whole week if I am feeling overscheduled but this week I was asked to make a special dessert and the deadline was fast approaching so I had to get it going!

This recipie needs to have its own category – called “the most bang for the buck” – literally.  I have made it two years in a row for the school fundraiser and both times it raised over $200 (did I mention that alcohol is served at this event?) This looks and tastes absolutely decadent but does not take a lot of time to prepare – just a little planning ahead.


24 Oreo cookies, crushed

4 tablespoons unsalted butter, melted

32  ounces cream cheese (4 eight ounce packages ), softened

1 cup granulated sugar

2 tablespoons flour

1 teaspoon vanilla bean paste

9 ounces good semi sweet chocolate (I use Ghirardelli)

4 eggs, lightly beaten

1/2 cup fresh blueberries or 8 additional oreo cookies, for garnish

1 tablespoon powdered sugar

Preheat over to 325 degrees.

Combine crushed oreos and butter, press into bottom and up sides of a 9 inch springform pan (an easy way to do it is to use the bottom of a measuring cup.) Bake 10 minutes, remove from oven, leave oven on. Beat cream cheese, sugar, flour and vanilla bean paste with mixer on medium speed until well blended. Add melted chocolate and mix well. Add eggs slowly, mixing on low speed, until just blended into batter. Pour over crust and smooth top evenly. Bake 55 minutes to 1 hour or until center is almost set. Run rounded spatula or knife around rim of pan to loosen, then cool completely before removing rim of pan. Refrigerate a minimum of 4 hours (preferably overnight) before serving. Garnish with berries and powdered sugar or cookies just before serving.

To kick it up a notch add 2 tablespoons of hazelnut liqueur when adding eggs. This makes it taste even better!


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