Ingredients
Oreo Crust:
- 32 Oreos
- 4 tablespoons salted butter, melted
Chocolate Cheesecake:
- 16 ounces cream cheese, room temperature
- ¾ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 cup sour cream or plain Greek yogurt
- 1 cup cherry pie filling
- 8 ounces whipped topping, thawed
Toppings:
- 1 cup whipped cream or whipped topping
- 1 cup cherry pie filling
Optional Garnish:
- chocolate shavings
Instructions
- OREO Crust
Place OREOs in a food processor and pulse until only small crumbs remain. Add in the melted butter and pulse until fully incorporated. Press the crust mixture into a springform pan and freeze.
- Cheesecake Filling
Beat cream cheese, sugar, and cocoa until fluffy. Add sour cream, fold in cherry pie filling and whipped topping. Spread into crust and refrigerate.
- Serving Day
Pipe whipped cream swirls on the edge, add cherry pie filling, garnish with chocolate shavings, and serve.
Notes
- This cheesecake can be made up to 2 days ahead and stored covered in the fridge.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days.
- Freeze the cheesecake (without toppings) for up to 3 months wrapped in plastic wrap and foil.
- Prep Time: 25 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 611 kcal
- Sugar: 39g
- Sodium: 361mg
- Fat: 37g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0.2g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 76mg
