Layered Black and White Cheesecake made with OREO Base Cake



64 servings or 4 cheesecakes, 16 servings each
  • 12 lb. Cheesecake Batter, divided
  • 2¼ lb. OREO Base Cake
  • 14 oz. butter, melted
  • 9½ fl oz heavy cream
  • 17 oz. bittersweet baking chocolate, chopped

Nutrition per serving

Calories620 Total fat48 gSaturated fat27 gTrans fat1.5 gCholesterol195 mgSodium520 mgCarbohydrate37 gDietary fiber2 gProtein10 gVitamin A30 %DVVitamin C0 %DVCalcium6 %DVIron15 %DV

Prepare a cheesecake batter of your choice.

Mix base cake and butter; press onto bottoms of 4 (9-inch) springform pans, adding 13 oz. base mixture to each pan.

Bake in 325ºF standard oven 8 min. Cool. Meanwhile, bring cream to boil in saucepan. Pour over bittersweet chocolate in bowl; stir until chocolate is completely melted. Cool.

Combine 8 lb. cheesecake batter and ganache. Pour 1 lb. 3 oz. of the chocolate batter over each crust; freeze 10 min. or until top of layer is firm to the touch. Cover with 1 lb. of the remaining (plain) cheesecake batter; freeze 10 min. or until top of layer is firm to the touch. Top with another 1 lb. 3 oz. chocolate batter. Place in water bath, using separate water-filled pan for each cheesecake.

Bake 1 hour 40 min. or until centers are almost set; cool completely. Refrigerate several hours or overnight.



For the cheesecake batter for this recipe, use the NY Style Cheesecake recipe on our website.

Special Extra

Garnish each serving with an OREO Cookie half.

Special Extra

If desired, mix 8 oz. of small OREO Pieces into the chocolate batter before dividing the chocolate batter among the pans.

© Mondelēz International group