Chocolate Cheesecake with Hazelnut Oreo Crust Recipe

The tallest chocolate cheesecake features a crunchy Oreo hazelnut crust. The tangy, creamy filling is equal parts dark chocolate and cream cheese. It's covered in sea salt flakes for decadence.

Hazelnut Oreo Crust – 2 cups or 235g oreo crumbs from about 24 oreos, cream removed – 1/2 cup or 113g butter – 1 cup 125g ground hazelnuts (if using raw hazelnuts, toast them at 350 F for 10 minutes on a baking sheet then let cool completely and then grind) Chocolate Filling – 2 packages cream cheese at room temperature, 452g – 1 cup sour cream at room temperature, 240g – 1 can sweetened condensed milk 396g – 260 g dark chocolate chips or chopped dark chocolate – 3 large egg – 2 teaspoons pure vanilla extract – 1 teaspoon flaky sea salt or sub with 1/4 tsp fine sea salt Chocolate ganache – 100 g heavy cream – 100 g dark chocolate finely chopped – Chopped hazelnuts optional (garnish)

INGREDIENTS

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INSTRUCTION

Preheat oven to 350 F. Grease or spray an 8- or 9-inch round cake pan and press parchment paper into it . Hold parchment paper with metal clips.  

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STEP  1 .

Mix cookie crumbs, hazelnuts, and melted butter in a bowl. Press crumbs into the parchment-lined pan's sides and bottom. Be your best, not perfect. 

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STEP 2.

 After 10 minutes, remove the crust from the oven and lower the temperature to 325 F. If time allows, freeze it while making batter.

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STEP 3.

In a bain marie or microwave, melt 2 cups chocolate every 30 seconds. Be calm. Using a rubber spatula, smooth cream cheese in a stand mixer bowl.  

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STEP 4.

Process or paddle lump-free cream cheese. Combine sour cream and sweetened condensed milk. Mix vanilla and fine sea salt. Mix low-mix bowl with cooled chocolate. Stir before adding more eggs 

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STEP 5.

Avoid egg overmixing. Chill sieved crust. Hot-water a 13 x 9" cake pan half-way. Oven rack middle for cheesecake and water bath. Cheesecake rack in waterbath.  

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STEP 6.

One hour bakes sides and jiggly center. Open oven, stop cooking with wooden spoon. Therms cheesecake. Cool cheesecake on counter after 30 minutes in water bath. Overnight fridge.  

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STEP 7.

Small pot, heat heavy cream. As sides bubble, add chopped chocolate. Smooth ganache. Put hazelnuts and ganache on chilled cheesecake. Ten minutes in fridge firms ganache. Chill and serve. 

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STEP 8.

See Also

Blueberry Rhubarb Bars Recipe