OREO Double-Chocolate Cheesecake

OREO Double-Chocolate Cheesecake

Prep time20 min
Total time5hr 35min
ServingsMakes 18 servings, 1 piece (120 g) each.
  • 24 Oreo Cookies, finely crushed (about 2 cups)
  • ¼ cup butter, melted
  • 4 pkg. (250 g each) brick cream cheese, softened
  • 1 cup sugar
  • 2 Tbsp. flour
  • 1 tsp. vanilla
  • 1 pkg. (225 g) semi-sweet baking chocolate, broken into pieces, melted and cooled
  • 4 eggs
  • ½ cup fresh blueberries
  • Heat oven to 325ºF.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides.  Combine cookie crumbs and butter; press onto bottom of prepared pan.  Bake 10 min.
  • Beat cream cheese, sugar, flour and vanilla in large bowl with mixer until blended.  Add chocolate; mix well.  Add eggs, 1 at a time, mixing on low speed after each just until blended.  Pour over crust.
  • Bake 45 min. or until centre is almost set.  Cool completely. 
  •  Refrigerate cheesecake 4 hours.  Use foil handles to lift cheesecake from pan before cutting into pieces.  Serve topped with the blueberries.
Recipe Tips
  • How to Press Crumb Mixture Into Pan To Make Crust
    Use bottom of dry measuring cup to press crumb mixture onto bottom of pan.
  • Special Extra
    Add 1/4 cup hazelnut-flavoured liqueur to the cream cheese mixture along with the melted chocolate.
  • Special Extra
    Garnish cheesecake with sifted icing sugar before topping with mixed fresh berries instead of the blueberries.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 28g 
   Saturated 16g 
Cholesterol 115mg 
Sodium 330mg 
Carbohydrate 33g 
   Dietary fiber 2g 
   Sugars 20g 
Protein 7g 
Calcium5 %DV
Iron7 %DV
Potassium4 %DV

© Mondelez International and/or it's affiliate(s)