Description
Decadent cheesecake bars layered on a rich Oreo crust, filled with chunks of cookies, topped with silky chocolate ganache, and finished with a chocolate truffle on each square.
Ingredients
Scale
- 300 g (about 30 Oreos), crushed into fine crumbs
- 100 g (7 tbsp) unsalted butter, melted
- 680 g (24 oz) cream cheese, softened
- 150 g (¾ cup) granulated sugar
- 2 tbsp all-purpose flour
- 3 large eggs, room temperature
- 120 g (½ cup) sour cream
- 1 tsp vanilla extract
- 150 g (1 ½ cups) chopped Oreos
- 200 g (7 oz) semi-sweet chocolate, chopped
- 200 ml (¾ cup) heavy cream
- 12 chocolate truffles (store-bought or homemade)
- Chocolate sprinkles or curls
Instructions
- Preheat oven to 325°F (160°C). Line a 9×13-inch pan with parchment paper.
- Mix crushed Oreos with melted butter until sandy. Press firmly into the base of the pan. Bake for 10 minutes, then cool.
- Beat cream cheese until smooth. Add sugar and flour, mix until combined.
- Add eggs one at a time on low speed. Stir in sour cream, vanilla, and Oreo chunks.
- Pour batter over crust, spread evenly. Bake 40–45 minutes until edges are set but center slightly wobbly. Cool completely, then chill at least 4 hours or overnight.
- Heat cream until steaming, pour over chopped chocolate, stir until glossy. Spread ganache over chilled cheesecake.
- Place truffles evenly on top (one per square). Sprinkle with chocolate curls or sprinkles.
- Slice into squares and serve.
Notes
- For best results, chill the cheesecake overnight.
- Use high-quality chocolate for the ganache for a richer flavor.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg