Ingredients

20 Oreo cookies (crushed in a food processor until they form fine crumbs)

3 tablespoons unsalted butter (melted)

32 ounces cream cheese (room temperature)

½ cup granulated sugar

4 large eggs (room temperature)

2 teaspoons pure vanilla extract

½ cup heavy cream

2 cups semisweet chocolate chips

2 tablespoons all-purpose flour

Homemade cherry pie filling

Whipped cream

Chocolate shavings

Instructions

Step 1: Preheat the oven to 350°F. Wrap a 9-inch springform pan tightly with heavy-duty foil to prevent leaks during the water bath. Lightly spray the pan with nonstick cooking spray and set aside.

Step 2: Combine the Oreo cookie crumbs and melted butter. Press this mixture firmly into the bottom of the springform pan. Bake for 8 minutes, then transfer to a wire rack to cool.

Step 3: Bring a pot or kettle of water to a boil for the water bath.

Step 4: Heat the heavy cream in a small saucepan over medium heat until very hot but not boiling. Place the chocolate chips in a heat-safe bowl, pour the hot cream over them, and let sit for 3–4 minutes. Whisk until smooth and set aside to cool.

Step 5: In a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. Add the sugar and mix to combine. Add eggs one at a time, beating well after each addition and scraping down the bowl between eggs. Mix in the vanilla extract.

Step 6: Add the cooled chocolate mixture to the batter and beat until fully incorporated. Stir in the flour and mix until smooth, scraping the bowl as needed.

Step 7: Pour the cheesecake batter over the prepared crust. Place the springform pan inside a larger roasting pan and pour boiling water into the larger pan until it reaches halfway up the sides of the cheesecake pan.

Step 8: Bake for 60–70 minutes. The edges should be set while the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake rest in the oven for 1 hour.

Step 9: Carefully remove the cheesecake from the water bath and cool completely on a wire rack. Refrigerate for at least 8 hours before serving.

Step 10: Before serving, top the cheesecake with cherry pie filling, whipped cream, and chocolate shavings.

Tips & Variations

For an extra smooth ganache, ensure the chocolate chips are finely chopped before melting if you don’t have chips on hand.

Use fresh cherries cooked down with sugar and a splash of lemon juice for a homemade cherry topping.

To avoid cracking, don’t overbake and use the water bath method as described.

For a nutty twist, add chopped toasted almonds or hazelnuts to the crust mixture.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it well covered with plastic wrap or in an airtight container to maintain freshness. When ready to serve, you can let it sit at room temperature for 10–15 minutes for a softer texture. Avoid freezing, as the delicate texture may be compromised.

FAQs

Can I use regular chocolate instead of chocolate chips?

Yes, you can use a bar of semisweet chocolate chopped into small pieces. Just be sure to melt it gently with the hot cream to create a smooth ganache.