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Enjoy a serving of this rich and indulgent cheesecake on occasion.
Garnish with fresh raspberries, mint sprigs and chocolate curls just before serving.
If using a dark nonstick springform pan, reduce oven temperature to 300ºF.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This was fantastic! I was really worried about the stability of the oreos and actually broke a couple while trying to press into crust. Just make sure to have a few extra cookies just in case. The oreos did stay in place, however, and everyone was impressed. It was rich, but worth every calorie! The sour cream layer on top complimented the chocolate layer perfectly! I will definately be making again!
For some reason this was not set in the middle when I served it... I baked for 40 min plus the extra 5 after adding sour cream. Maybe I didn't refrigerate long enough. Looks like other reviewers made it w/o that problem so wonder what I did wrong. Sure looked nice and tasted good but would have been 5 stars if center had been firm. I liked that it was a cheesecake w/o 4-5 blocks of cream cheese. Pretty easy to make. I highly recommend crushing oreos in blender.
I've made this twice now and it was a hit both times. One of the easiest cheesecake recipies I've ever used. I also don't normally like chocolate cheesecake, but this was great!