Ingredients
Scale
- 250 g chocolate sandwich cookies (Oreos) 🍪
- 80 g unsalted butter, melted 🧈
- 700 g cream cheese, room temperature 🧀
- 200 g granulated sugar 🍚
- 3 large eggs, room temperature 🥚
- 200 ml sour cream (or crème fraîche) 🥛
- 200 g dark chocolate (70%), melted 🍫
- 2 tbsp cocoa powder 🟤
- 1 tsp vanilla extract 🌿
- Pinch of salt 🧂
- 150 g chocolate truffles, roughly chopped 🍬🍫
- 100 g chocolate fudge sauce (for swirls) 🍯
- 150 g dark chocolate for ganache 🍫
- 150 ml heavy cream for ganache 🥛
- Extra chocolate shavings or cocoa powder for decoration 🍫✨
Instructions
- Preheat oven to 175°C (350°F). Grease a 23 cm springform pan and line the base with parchment.
- Make the crust: pulse the chocolate cookies into fine crumbs, mix with melted butter until combined, then press evenly into the bottom of the prepared pan. Chill in the fridge while you make the filling.
- Beat the cream cheese and sugar in a large bowl with a mixer on medium speed until very smooth and creamy (about 2–3 minutes).
- Add the eggs one at a time, mixing just until combined after each addition. Scrape down the sides of the bowl as needed.
- Mix in the sour cream, vanilla extract, cocoa powder and a pinch of salt until smooth.
- Slowly fold in the melted dark chocolate until the batter is uniformly chocolatey.
- Gently fold in about two-thirds of the chopped truffles, reserving the rest for decoration.
- Pour roughly two-thirds of the filling over the chilled crust. Drop spoonfuls of chocolate fudge sauce over the filling, then pour the remaining filling on top. Use a skewer to lightly swirl the fudge into the batter to create a marbled effect.
- Bake at 175°C (350°F) for 45–55 minutes, until the edges are set and the center still has a slight wobble. Avoid overbaking to keep it creamy.
- Turn off the oven and crack the oven door; let the cheesecake cool inside for 1 hour to reduce cracking.
- Remove from oven and cool completely on a wire rack, then chill in the refrigerator for at least 4 hours (preferably overnight) to set.
- Make the ganache: heat the heavy cream until just simmering, pour over the chopped ganache chocolate, let sit 1 minute, then stir until smooth. Cool slightly until pourable but not hot.
- Pour the ganache over the chilled cheesecake and spread to the edges. Sprinkle remaining chopped truffles and chocolate shavings on top. Chill 30 minutes to set the ganache.
- Remove the cheesecake from the springform pan, slice with a hot knife for clean slices, and serve chilled. Store leftovers in the refrigerator up to 4 days.