Oreo New York Style Cheesecake with Chocolate Ganache Topping
Oreo Base
- 25 Oreo cookies, crushed
- 5 tablespoons unsalted butter, melted
Mix together Oreo cookie crumbs and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan and chill in the freezer while preparing the filling.
New York Style Filling
- 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
Preheat oven to 350°F.
In a large mixing bowl, beat cream cheese and sugar on medium speed until smooth and creamy. Add lemon juice and vanilla extract and mix until combined. Add eggs, one at a time, beating well after each addition until just combined.
Pour the cheesecake filling over the Oreo base. Bake for 45-50 minutes or until the edges of the cheesecake are set, but the center still jiggles. Remove from the oven and let cool to room temperature.
Chocolate Ganache Topping
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, chopped
In a small saucepan, heat the heavy cream over medium heat until it comes to a simmer. Remove from heat and add the semisweet chocolate. Let it sit for a minute, then stir until smooth and silky.
Pour the chocolate ganache onto the cooled cheesecake and spread evenly. Chill in the refrigerator for at least 4 hours or overnight.
Serve chilled and enjoy!
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