Ingredients
Oreo Cheesecake Crust
- 3 cups Oreo crumbs (from 36 whole Oreo cookies, crushed)
- ¼ cup melted butter
Cherry Filling
- 5 cups pitted and frozen sour cherries (600g)
- ½ cup granulated sugar
- ¼ cup water
- 1 teaspoon almond extract
- 3 tablespoons cornstarch
- 2 tablespoons water
Chocolate Cheesecake
- 1 cup heavy whipping cream
- 2 cups semisweet chocolate chips
- 1 cup granulated sugar
- ½ cup Dutch processed cocoa powder
- 24 oz cream cheese (three 8oz full fat bricks, softened)
- ½ cup sour cream (room temperature)
- 1 tablespoon pure vanilla extract
- ¼ teaspoon sea salt
- 3 large eggs (room temperature)
Toppings
- ½ cup heavy whipping cream
- 1 cup semisweet chocolate chips
- 1 cup heavy whipping cream
- 3 tablespoons granulated sugar
- ½ cup plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 cup fresh cherries for garnish (optional)
Instructions
- Prepare the Oreo Crust: Preheat your oven to 350°F (175°C). Combine crushed Oreo crumbs with melted butter in a bowl until evenly mixed. Press the mixture firmly into the bottom of a springform pan to form an even crust layer. Bake for 10 minutes, then remove and allow to cool.
- Make the Cherry Filling: In a saucepan, combine frozen sour cherries, granulated sugar, water, and almond extract. Heat over medium heat until the cherries release their juice and the mixture begins to simmer. In a small bowl, mix cornstarch with 2 tablespoons water until smooth and stir into the cherry mixture. Continue cooking until thickened. Remove from heat and let cool.
- Prepare Chocolate Cheesecake Filling: In a saucepan over low heat, warm the heavy whipping cream and semisweet chocolate chips, stirring until smooth and fully melted. In a large mixing bowl, beat the softened cream cheese until creamy. Gradually add sugar, cocoa powder, sour cream, vanilla extract, and sea salt, mixing until combined. Slowly add the melted chocolate mixture, mixing thoroughly. Add eggs one at a time, mixing gently after each to combine without overbeating.
- Assemble Cheesecake: Pour half of the chocolate cheesecake batter over the cooled Oreo crust. Spoon the cooled cherry filling evenly over the batter, then pour the remaining chocolate cheesecake batter on top to cover the cherries. Smooth the surface carefully.
- Bake the Cheesecake: Place the springform pan on a baking sheet and bake at 325°F (163°C) for about 60-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to avoid cracking.
- Cool and Chill: Remove cheesecake from oven and let it cool completely at room temperature. Then refrigerate for at least 6 hours or overnight to set fully.
- Prepare Toppings: For the chocolate ganache, heat ½ cup heavy whipping cream and 1 cup semisweet chocolate chips over low heat until melted and smooth. For the whipped topping, beat 1 cup heavy whipping cream with granulated sugar, plain Greek yogurt, and vanilla extract until soft peaks form.
- Decorate and Serve: Once the cheesecake is chilled, pour the chocolate ganache over the top. Pipe or spread the whipped topping decoratively. Garnish with fresh cherries if desired. Slice and serve chilled for the best texture and flavor.
Notes
- Ensure all dairy ingredients are at room temperature for a smoother cheesecake batter.
- Use a springform pan to easily remove the cheesecake without damaging it.
- Chill the cheesecake for at least 6 hours or overnight to achieve the best flavor and texture.
- When melting chocolate, keep the heat low to avoid burning.
- Allow the cheesecake to cool gradually to prevent cracking on the surface.
- Fresh cherries for garnish are optional but add a nice burst of color and freshness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
