Chocolate Marble Cheesecake Recipe With Oreo Crust

NO-BAKE CHOCOLATE CHEESECAKE

Steps:

• Crush the cookies until fine crumbs either using a food processor, blender, or by placing the cookies in a ziploc bag and crushing with a rolling pin.
• Mix in the melted butter.
• Press into the bottom and up the sides of a 9-inch springform pan.
• Place in the freezer as you make the filling.
• Chop the dark chocolate into pieces and add to a microwave safe bowl along with 1/3 cup of the whipping cream.
• Microwave on medium power (not high) for 45-second intervals, stirring between each until glassy and smooth. Set aside.
• In a large bowl, beat the remaining 1 cup whipping cream until stiff peaks form.
• In a separate large bowl beat together the cream cheese and powdered sugar until smooth.
• Beat in the melted chocolate mixture, followed by the sour cream.
• Gently fold in the whipped cream until the mixture is smooth - I usually do this in 2 batches.
• Spoon the cheesecake filling into the Oreo crust, and smooth the top.
• Cover the pan, and refrigerate for at least 6 hours before serving.

PERFECT CHOCOLATE CHEESECAKE WITH OREO CRUST

Steps:

• Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.
• Crush the Oreos in a food processor or blender until finely ground. Transfer to a mixing bowl. Stir in melted butter until the crumbs are all moistened and press into the bottom of the prepared springform pan.
• In a large mixing bowl, stir together sugar, flour, unsweetened cocoa powder, and salt. Use a hand mixer (or stand mixer) to whip in the cream cheese until creamy and smooth.
• Roughly chop the baking chocolate and place into a microwave safe bowl. Microwave in 15 second increments on high until melted, stirring in between.
• Slowly add the melted chocolate to the cream cheese mixture while you mix until the chocolate is fully incorporated. Mix in eggs, sour cream, and vanilla extract. Beat on low until combined.
• Pour mixture into the springform pan. Give the pan a few taps on the countertop to make sure any air bubbles have been removed and the filling is settled.
• Crumple up 3 sheets of aluminum foil into flat discs and place on a baking sheet. Place the springform pan on top of these discs to elevate the cake so it doesn't touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan, about 4 cups.
• Bake in the center rack of the oven for 1 hour. Do not open the door. At the end of the hour, turn off the oven, keeping the door closed. Let the cheesecake slowly cool in the oven for 5 to 6 hours to prevent cracking. Remove and refrigerate until ready to serve.
• Remove the springform pan ring before serving. Keep cold. Serve plain or topped with whipped cream or even drizzled with chocolate ganache or syrup.

MARBLED CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 350ºF.
• Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted.
• Add 1 pkg. cream cheese, 1/4 cup sugar and 1 egg; beat with whisk until well blended. Pour into crust.
• Beat remaining cream cheese, sugar, egg and vanilla in same bowl with whisk until well blended. Spoon over chocolate batter; swirl gently with knife.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Let stand at room temperature 10 min. before serving.

EASY PHILLY OREO CHEESECAKE

Steps:

• Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan.
• Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies.
• Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.

NEW YORK STYLE MARBLE CHEESECAKE WITH CHOCOLATE CRUST

Steps:

• Cream together cream cheese& eggs.
• Make sure they are both at room temperature.
• if possible this will prevent lumps.
• Add in sugar and vanilla and mix.
• In separate bowl, combine crushed cookies with melted butter.
• In large springform pan, press the cookies mixture only in the bottom of the pan (Not the sides).
• Reserve 1/4 of the batter and set aside.
• Pour remaining batter into the pan on top of crust.
• Take reserved mixture and mix in melted choc.
• Swirl in this chocolate mixture by pouring it on top of the white batter and using a knife to make a swirl pattern.
• Bake at 300°F for 50 minutes.
• Let cool for 2 hours.
• Combine 6 oz of chocolate chips and sour cream and ice cooled cake.

AMY'S MARVELOUS MARBLED CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs and butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
• In a large bowl, beat the softened cream cheese, sugar and vanilla until creamy and smooth. Blend in the eggs one at a time. Remove 1 cup of cream cheese mixture and combine with melted chocolate.
• Spread plain batter into the crust. Drop the chocolate mixture randomly over the top. With the tip of a knife, Swirl the batter to create a marble effect.
• Bake in the preheated oven for 30 to 35 minutes, or until center is set. Cool to room temperature, then refrigerate for 3 hours or overnight before serving.