Perfect Chocolate Cheesecake with Oreo Crust

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cheesecake. It says so much for itself. Adding chocolate to the mix just takes the delicious dessert to the next level. This recipe uses a simple technique to ensure you get a smooth cheesecake that is both delicious and rich. Thanks to this amazing recipe, you don’t have to go out to make dessert—you can whip up a perfect chocolate cheesecake in the comfort of your own home. The Oreo crust is perfect to make this the best cheesecake ever! It’s up to you to share, but the finished product might make you want to show it off too.

Why do I have to cool a cheesecake in the oven for so long?

To create the perfect texture and smooth top, you need a full baking and cooling time in the oven without opening the door. By cooling the cheesecake in the oven without opening the door, the cheesecake continues to bake and then cools in a controlled environment. If you skip this step, you can “shock” the cheesecake and it may crack.

What kind of baking chocolate is best for a chocolate cheesecake?

It’s not a chocolate bar or another kind of cocoa. Baking chocolate, sometimes called bitter chocolate, is a type of unsweetened dark chocolate that is used exclusively as a baking ingredient. Be sure to use baking chocolate.

Pro Tip: Slowly add the melted chocolate. If you add it too quickly, it will harden and become lumpy instead of blending well with the other ingredients.

Why do I need to use a springform pan?

The spring form pan has a clasp on the side that allows it to expand outward and detach from the cheesecake in an ideal way – with this pan your cheesecake will maintain its tall and flat shape around the edges. Cheesecake can be prepared in a deep-dish pie pan, but not served free-form.


There are a few tricks in this recipe that can help keep your cheesecake from cracking. The cracks don’t affect the flavor in any way, but they do look interesting. To keep your cheesecake from cracking:

  • Grease your springform pan. If your cheesecake sticks, it will pull the center and create cracks.
  • Tap the cheesecake a few times on the countertop before baking to make sure the filling is fully seated in the pan and there are no air bubbles.
  • Cheesecakes are baked in a steam-filled oven to maintain the high moisture content on the outside. Dried cheesecakes are more prone to cracking.
  • Do not open the oven door while baking! Let the cheesecake cool completely in the oven without opening the oven door. Sudden exposure to large temperature differences could crack your cheesecake.

Foil Ice Bath Tips:

This recipe uses a modified water bath trick to keep your oven moist, but without the risk of any water leaking into your pan. Start by rolling 3-4 aluminum foil balls into small balls. Place these on a baking sheet, then place the cheesecake on top, making any necessary adjustments to the foil to keep the cheesecake level. Spread an even layer of icing on the baking sheet to coat the cheesecake. The ice melts as it bakes, so there’s no risk of spilling it when you put it in the oven.