Chocolate Cheesecake made with OREO Base Cake and Cookie Pieces



  • 1 lb.+ 8 oz.OREO Base Cake
  • 1 lb.+ 8 oz.sugar, divided
  • 8 oz.unsalted butter, melted
  • 4 lb.+ 8 oz.cream cheese
  • 1 lb.+ 8 oz.sour cream
  • 1 Tbsp.vanilla
  • 12eggs
  • 12 oz.OREO Medium Cookie Pieces
  • 12 oz.semi-sweet baking chocolate, melted

Nutrition per serving

Calories470 Total fat33 gSaturated fat18 gTrans fat0 gCholesterol135 mgSodium340 mgCarbohydrate37 gDietary fiber1 gTotal Sugars26 gProtein7 gVitamin A20 %DVVitamin C0 %DVCalcium8 %DVIron10 %DV

Mix base cake, 3/4 cup of the sugar and butter until well blended. Divide mixture among 3 (9-inch) springform pans; press mixture firmly onto bottom of each pan. Bake in a preheated 325 degree oven for 8 minutes. Cool.

Place cream cheese and remaining sugar in bowl of electric mixer fitted with paddle attachment. Beat at low speed until well blended. Add sour cream and vanilla; beat until well blended, occasionally scraping down side and bottom of bowl. Gradually add eggs, mixing on low speed after each addition just until blended. In medium bowl melt chocolate until 110 degrees F. Add 8 oz of batter to melted chocolate and stir quickly to combine. Add chocolate mixture to cheesecake batter and stir until uniform in color.

Stir OREO Cookie Pieces into batter.

Bake at 325°F for 1 hour 10 minutes or until centers are almost set. Run knife or metal spatula around rims of pan to loosen cakes; cool completely before removing rims of pan. Refrigerate at least 3 hours before serving.



Cake can be stored, covered, in refrigerator up to 3 days.


If desired you can save some of the OREO Cookie Pieces to sprinkle on top before baking.

Serving suggestion

Sprinkle cocoa powder on top for a garnish.

© Mondelēz International group