What You'll Need
Crust:
- 8 oreo cookies or any cream filled chocolate sandwich cookies
- 1/4 cup walnuts
- 3 tablespoons butter, melted
Cheesecake:
- 2 1/2 cups (20 oz) cream cheese, room temperature
- 1/2 cup Greek yogurt, room temperature
- 3/4 cup Imperial Sugar® (or Dixie Crystals) Extra Fine Granulated Pure Cane Sugar
- 3 Safest Choice™ Pasteurized Eggs
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
Ganache:
- 1/2 cup chocolate chips
- 1/4 cup heavy cream
How to Make It
- Heat the oven to 325F. Grease a 9 inch heavy duty pan . Wrap the outside of the pan with aluminum foil.
- Add the Oreo cookies and the walnuts in a food processor. Pulse until finely ground. Mix with the melted butter.
- Press the crust evenly on the bottom of the prepared pan. Refrigerate for 5 minutes while making the cheesecake filling.
- add the cream cheese, yogurt and sugar in a mixing bowl. With the paddle attachment on, beat on low speed until just combined.
- lightly whisk the eggs then add them to the cheese mixture in a separate bowl. Stir in the vanilla extract.
- With a spatula, fold in 1/2 cup chocolate chips.
- Pour the cheesecake filling over the prepared crust.
- Place the cheesecake in a roasting pan filled with hot water. Make sure there's around 1 inch of water in the roasting pan otherwise the water will evaporate before the cheesecake is fully baked.
- Bake the cheesecake in the preheated oven for 1 hour.
- Turn the oven off, slightly open the door and leave the cheesecake to cool in the warm oven for about 2 hours.
- Remove from the oven and refrigerate 4 or more hours before slicing.
- Just before serving, spoon a little ganache over each slice of cheesecake.
- To make the ganache, add the chocolate chips and heavy cream to a heatproof bowl. Microwave for a couple of seconds until the chocolate is melted. Stir to combine.
- Pour a little ganache over each slice of cheesecake.
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