Chocolate Swirled Cheesecake
Ingredients
**For the Crust:**
- 36 regular Oreos not double-stuffed
- 6 tbsp melted salted butter
**For the Filling:**
- 32 oz full-fat cream cheese at room temperature
- 1 ¾ cups granulated sugar
- 4 large eggs at room temperature
- ¾ cup full-fat sour cream at room temperature
- 2 tbsp vanilla extract
**For the Ganache:**
- 8 oz semi-sweet chocolate
- ¾ cup heavy cream
Instructions
**Crust:**
- Use a food processor to turn the Oreos into fine crumbs. Alternatively, seal the cookies in a ziplock bag and crush them with a rolling pin or any heavy object.
- Mix the melted butter with the crumbs until well combined. Press this mixture into a 9-inch springform pan and refrigerate until needed. A flat-bottomed glass or measuring cup can help evenly press it down.
**Ganache:**
- Roughly chop the chocolate and place it in a heat-proof bowl.
- Heat the cream in the microwave for 45 seconds to 1 minute.
- Pour the hot cream over the chocolate and let it sit for 5 minutes.
- Whisk the mixture until smooth, then set it aside.
**Filling:**
- In a stand mixer, beat the cream cheese on medium-high until smooth (2-3 minutes).
- Add granulated sugar, sour cream, and vanilla; mix until smooth.
- With the mixer on low, add the eggs and mix until fully incorporated.
**Assembly:**
- Preheat the oven to 350°F.
- Spoon ⅓ of the cheesecake mixture onto the crust.
- Add ⅓ of the ganache in dollops and repeat twice.
- Use a spoon or knife to swirl through the chocolate ganache.
- Bake for 50-60 minutes until the edges are set and the center is slightly jiggly.
- After baking, turn off the oven, crack it open, and let the cheesecake cool inside for 30 minutes.
- Remove the cheesecake, run a knife along the edges, and let it cool completely before refrigerating for at least 1 hour.