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chocolate cheesecake with hazelnut oreo crust

Chocolate Cheesecake with Hazelnut Oreo Crust

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Super creamy and decadent dark chocolate cheesecake with a crunchy oreo hazelnut crust.
Course Dessert
Keyword cheesecake, chocolate cheesecake
Prep Time 30 mins
Cook Time 1 hr
Chill Time 4 hrs
Servings 12


  • stand mixer or food processor


Hazelnut Oreo Crust

  • 2 cups oreo crumbs from about 24 oreos, cream removed, 235g
  • 1/2 cup butter 113g
  • 1 cup ground hazelnuts 125g

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 eggs
  • 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)


Make the Crust:

  • Preheat the oven to 350 F. Butter or spray with oil an 8 or 9 inch round cake pan and then press a sheet of parchment paper into it (it will crease and you will need to fold it over itself, this is fine). Use metal clips to hold the parchment paper in place. alternatively, use a springform pan - placing a sheet of parchment paper at the bottom before closing the ring.
  • Melt the butter then combine the cookie crumbs, and hazelnuts in a bowl and mix the butter in. Press the crumbs into the bottom and up the sides of the parchment-prepared pan. Don’t strive for perfection here, do the best you can.
  • Bake the crust for 10 minutes then remove it from the oven and lower the oven temperature to 325 F. If you have time, put it in the freezer while you make the batter.

Make the filling:

  • Melt the 2 cups of chocolate over a bain marie or in the microwave (stirring every 30 seconds). Set aside to cool.
  • In the bowl of a stand mixer or using a food processor, use the back of a rubber spatula to smooth down the cream cheese. With the paddle attachment, mix the cream cheese until it’s smooth and there are no lumps. Add the sour cream and sweetened condensed milk and mix to combine. Add the melted chocolate, vanilla and fine sea salt and combine.
  • Once the chocolate is cool, keep the mixer on low and pour it into the bowl. Once it’s fully incorporated add the eggs one at a time, mixing to just combine each before adding another. Careful not to overmix the eggs. Stir in the salt.
  • Pour filling into the chilled crust (if you see bits in the filling pour into the crust through a mesh sieve to remove them).
  • If using a cake pan: Set the pan into a 13 x 9” cake pan and fill it halfway with hot water. Set the cheesecake and it’s water bath into the middle rack of the oven. If using a springform pan, place the water bath on the rack underneath the cheesecake.
  • Bake for about 1 hour, until the sides look set and the center is still slightly jiggly. Once it’s done, shut off the oven and use a wooden spoon to prop open the door. This lets the cheesecake cool slowly. After 30 minutes, remove the cheesecake from the oven (and the water bath) and let the cheesecake cool to room temperature on the counter. Then set in the fridge overnight.

Make the ganache:

  • Warm the heavy cream in a small pot. Once the sides begin to bubble pour over the chopped chocolate. Stir until you have a smooth ganache. Spread ganache over the top of the chilled cheesecake, sprinkle chopped hazelnuts on top. Chill an additional 10 minutes until ganache is firm.
  • Serve chilled and store in the fridge (uncovered is fine).