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Ingredients
Scale
- 1 1/2 cups Oreo crumbs (approximately 13 Oreos)
- 3 tablespoons unsalted butter, melted
- 12 ounces cream cheese, full fat, at room temperature
- 3/4 cup white granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 large eggs, at room temperature
- 1 egg yolk, at room temperature
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream (for ganache)
- 1 cup heavy cream (for whipped cream)
- 1/3 cup powdered sugar
- 3 tablespoons unsweetened cocoa powder (for whipped cream)
- 1/2 teaspoon pure vanilla extract (for whipped cream)
Instructions
- Preheat oven to 325°F and prepare a 12-cup muffin tin with liners.
- Crush Oreo cookies into fine crumbs and mix with melted butter.
- Press about 1 tablespoon of Oreo mixture into each muffin cup.
- Bake the crust for 5 minutes.
- In a mixer, beat cream cheese, sugar, and cocoa powder until smooth.
- Add sour cream and vanilla, then incorporate eggs and yolk carefully.
- Fill each crust with cheesecake batter and bake for 16-18 minutes.
- Cool in the oven with the door cracked for 15 minutes, then chill in the refrigerator for at least 6 hours.
- Prepare ganache by pouring hot heavy cream over chocolate chips and stirring until smooth.
- Spoon ganache over each cheesecake after chilling.
- Make whipped cream by mixing heavy cream, powdered sugar, cocoa powder, and vanilla until stiff peaks form.
- Pipe whipped cream onto each cheesecake and add sprinkles if desired.
Notes
Ensure all ingredients are at room temperature for best results.
Avoid overmixing after adding eggs to prevent cracks in the cheesecakes.
Customize with different toppings or crust flavors as desired.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 14
- Sodium: 130
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 3
- Cholesterol: 80