Ingredients

3 cups Oreos, finely crushed

5 tablespoons unsalted butter, melted

24 oz cream cheese, room temperature

3/4 cup white granulated sugar

1/2 cup hot cocoa mix (about 2 packets)

1/3 cup unsweetened cocoa powder

1/2 cup sour cream, room temperature

1/4 cup heavy cream, room temperature

1 teaspoon pure vanilla extract

4 large eggs, room temperature

1 1/2 cups heavy cream, cold

1/4 cup powdered sugar

1 teaspoon pure vanilla extract

Instructions

Step 1: Preheat your oven to 325°F. Spray a 9-inch springform pan with baking spray, line the bottom with a parchment paper circle, and spray again.

Step 2: In a food processor, blend the Oreos into fine crumbs. In a small bowl, combine the Oreo crumbs with melted butter using a fork.

Step 3: Press the crumb mixture into the prepared pan, pushing it halfway up the sides. Use the bottom of a measuring cup to compact the crust firmly. Bake for 11 minutes.

Step 4: In a mixer, beat the cream cheese and granulated sugar on high speed for 2 minutes. Scrape down the bowl with a spatula.

Step 5: Add hot cocoa mix, cocoa powder, sour cream, heavy cream, and vanilla extract. Mix on medium speed until combined, scraping the bowl as needed.

Step 6: Add eggs and mix on low speed just until combined. Finish mixing by hand with a spatula to ensure everything is incorporated.

Step 7: Pour the batter over the baked crust.

Step 8: Prepare a water bath using one of the following methods:

Place the springform pan inside a 10-inch cake pan, then place that inside a large roasting pan. Pour hot water halfway up the cake pan to prevent water from touching the crust.
Or wrap the springform pan twice tightly with aluminum foil, place it in the roasting pan, and fill with hot water halfway up the pan. Note this method can sometimes leak water into the crust.

Step 9: Bake for 75-85 minutes until the edges are set but the center still has a slight jiggle.

Step 10: Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes. Then transfer to a cooling rack to cool completely.

Step 11: Cover the cheesecake with foil and chill in the refrigerator for at least 6 hours or overnight.

Step 12: To make the whipped cream, beat cold heavy cream, powdered sugar, and vanilla extract in a metal bowl with a whisk attachment on high speed until medium peaks form.

Step 13: Remove the cheesecake from the pan and parchment paper. Spread the whipped cream on top and optionally decorate with mini marshmallows, mini chocolate chips, or crushed candy canes.

Tips & Variations

Let all ingredients come to room temperature before mixing to ensure a smooth batter and prevent cracking.

Use a water bath to keep the cheesecake moist and prevent it from drying or cracking during baking.

For extra indulgence, add a drizzle of chocolate sauce or a sprinkle of sea salt over the whipped cream topping.

Swap Oreos for chocolate graham crackers if you prefer a less sweet crust.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, you can freeze the cheesecake (without the whipped cream topping) wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving. Add fresh whipped cream before serving if desired.

FAQs

Can I use regular cocoa powder instead of hot cocoa mix?

Yes, you can substitute hot cocoa mix with extra cocoa powder and a pinch of sugar, but the hot cocoa mix adds a subtle sweetness and flavor that enhances the cheesecake.

How do I prevent cracks in my cheesecake?

Using a water bath and ensuring all ingredients are at room temperature help maintain moisture and prevent cracks. Also, avoid overmixing the batter and do not open the oven door during baking.